Melt the butter in a medium pot until shimmering. Add the butter, 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.