Heat the oven to 375°.

Slice the butternut squash lengthwise (do not peel), then scoop out and reserve the seeds. Lightly brush the flesh side of each squash half with olive oil.

Lightly brush a baking sheet or other large, shallow, oven-safe dish with olive oil, and lay the squash halves on it, flesh-side down. Using a fork, poke a few venting holes in the skin of the squash. Roast, uncovered, in the oven for about 30 to 45 minutes or until the flesh is very tender. Set the squash halves aside until they are cool enough to handle.

Meanwhile, melt the butter in a small skillet. Add the garlic and sauté gently for 1 or 2 minutes until fragrant. Remove from the heat.

Scoop the squash flesh out of the skins and transfer to a blender.

Add the vegetable broth, paprika and garlic butter to the blender. Puree until completely smooth. If you prefer a thinner soup, add more broth, a tablespoon at a time, until it reaches the desired consistency.

Transfer the mixture to a large stockpot and bring to a simmer—stirring frequently. Let simmer for 10 to 15 minutes. Add salt and pepper, to taste.

Serve hot and garnish with the curry-roasted seeds, fresh cilantro and lime, if desired.

Remove the pulp from the seeds, rinse thoroughly and pat dry.

Place on a baking sheet and drizzle on the olive oil (enough to lightly coat all the seeds), then sprinkle generously with garam masala, turmeric, cayenne or chipotle powder (optional, if you like more heat) and salt, to taste.

Stir so that the seasonings are evenly distributed and arrange the seeds in a single layer.

Bake at 375° until they begin to pop, but take care not to let them burn.