In a very large stock pot, melt the butter and add the olive oil over medium heat. Add onion and carrot and cook until the onion is soft, approximately 5 min. Stir in garlic and cook for 30 seconds.
Add the butternut squash pieces along with the broth and bring to a boil. Add the fresh thyme.
Continue to cook until all the vegetables are tender, approximately 20 minutes. Turn off heat and with an immersion blender, blend the soup until it is smooth and thick.
Now, add salt and pepper and nutneg. Keep warm until ready to serve.
Ladle the soup into bowls and garnish with toasted seeds right into center of soup (optional).
I usually serve with toasted baguette slices with melted cheese.
Gianna's Note: I use cut fresh butternut squash sold at Costco. You can also use frozen cuts sold in grocery stores.