Melt the butter in a medium pot until shimmering. Add the onion and sauté until translucent. 

Puree the mixture in a high speed blender with 1 cup of the vegetable broth. 

Return the mixture to the pot, and whisk in the butternut squash and remaining vegetable broth. Bring to a boil, and boil for one minute. Then, reduce to a simmer and cook for 15 minutes. 

Divide among bowls and serve with coconut cream, thyme, and pumpkin seeds.