Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Slice the butternut squash in half and scoop out the seeds. If you’d like, you can roast the butternut squash seeds with some salt and pepper for an easy snack – otherwise, discard them.
Place the butternut squash on your baking sheet and lightly drizzle with olive oil. Sprinkle the fresh herbs and seasonings onto the squash.
Cut the top portion off of a head of garlic and place it in some tin foil. Drizzle with olive oil and season with some salt and pepper – then wrap it tightly.
Roast the butternut squash and garlic for about 45 minutes or until the squash is fork tender. Let cool until you’re able to handle the butternut squash with your hands.
While the squash is cooling, add some olive oil and sauté the onion in a large soup pot over medium-low heat. You want the onion to caramelize, which can take up to 40 minutes.
Once the onion has caramelized, you should be able to handle the squash with your hands. Gently scoop the butternut squash into the soup pot followed by the roasted garlic. You should be able to squeeze the garlic bulbs right out!
Add the vegetable broth and Thai red curry paste to the soup pot and use an immersion blender to purée the soup until smooth. At this point, feel free to add some heavy cream to the soup to make it creamier.
Serve with some croutons, additional fresh thyme, and sunflower (or pumpkin) seeds and enjoy!