Roasted Squash and Raw Carrot Soup

Ingredients

• 1 butternut squash small, about 2 1/2 pounds, split lengthwise, seeds removed
• 1/2 cup extra-virgin olive oil
• ground black pepper
• kosher salt
• 2 thyme sprigs
• 2 cloves garlic
• 1 onion medium, finely sliced, about 1 1/2 cups
• 1 1/2 quarts carrot juice fresh, see note
• 1/4 cup chopped parsley optional
• 1/4 cup pumpkin seeds toasted, optional