Preheat oven to 350 degrees.

Cut butternut squash in half and set aside.

Peel carrots and set aside

Cut bell peppers into quarters, removing insides and stem.

Cut garlic bulbs in half and set aside.

Place all vegetables on a large sheet pan, toping with thyme sprigs, and drizzle with olive oil.

Add salt and pepper to taste.

Bake vegetables in the oven for 30 minutes or until browned.

Remove 1/2 of vegetables and place into a Vitamix or blender with 3 cups of chicken stock. Blend until smooth and then pour into a large stovetop pot.

Repeat the step above again using the other half of the vegetables.

Heat the soup mixture on medium heat until it reaches your desired temperature.

Ladle into bowls and sprinkle with pumpkin seeds (if desired) to add texture.

Serve with your favorite rustic bread to balance out your meal.

Enjoy!