1. Preheat oven to 400°F and toss squash cubes with olive oil salt and pepper then roast for 25–30 minutes until tender

2. In a large pot heat olive oil and sauté onion and garlic until soft about 5 minutes

3. Add roasted squash and broth to the pot then simmer for 10 minutes to meld flavors

4. Blend soup until smooth with a hand blender or in batches in a stand blender and return to pot adjusting seasoning as needed

5. For croutons toss bread cubes with butter or oil and optional garlic powder then bake at 375°F for 8–10 minutes until golden

6. Toss dried squash seeds with oil salt and optional seasoning then roast at 350°F for 12–15 minutes stirring halfway until crispy

7. Ladle soup into bowls and top with croutons and toasted seeds before serving