Preheat the oven to 425 degrees F.

Slice both ends of the butternut squash. With the flat bulb end, stand the butternut squash and carefully slice it in half lengthwise. Using a spoon, remove the seeds and membrane.

Place the butternut squash on a baking tray cut side up. Drizzle some oil and sprinkle salt and pepper. Flip them over and roast for 60 minutes. After 30 minutes, coat the cut half of the onion with avocado oil. Drizzle oil and place it cut side down on the baking tray. Continue for another 30 minutes. Once done, remove the tray from the oven and let it cool.

Once it became cool enough to handle, scoop it out using a large spoon and put it in a blender. Remove the outer layer of the onion then place it inside the blender.

Add maple syrup, salt, nutmeg, ginger, and vegetable broth to the blender. Blend until smooth. Add butter if desired.

Garnish with pumpkin seeds and parsley before serving.