Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced shallot and sauté for 3 to 4 minutes until translucent. Add minced garlic and freshly grated ginger, stirring constantly for 60 seconds until fragrant.

Stir in the cinnamon, nutmeg, mild curry powder, sea salt, and black pepper. Sauté for 30 seconds to bloom the spices in the hot butter and unleash their essential oils.

Add the cubed butternut squash, canned pumpkin puree, sweet apple cider, and vegetable broth to the pot. Stir well to combine all ingredients.

Bring the mixture to a rolling boil over high heat, then reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes, or until the squash cubes are fork-tender and practically fall apart.

Remove the pot from the heat. Use an immersion hand blender directly in the pot to puree the soup until completely velvety, silky, and uniform with zero lumps remaining. (Alternatively, carefully transfer soup in batches to a heat-safe countertop blender).

Return the pot to low heat. Stir in the heavy cream and 2 tablespoons of pure maple syrup. Warm gently for 2 to 3 minutes without boiling. Taste and adjust seasoning with an extra pinch of sea salt or a splash of cider if desired.

In a small non-stick skillet over medium-low heat, toss raw pepitas with melted butter, 1 teaspoon maple syrup, cinnamon, smoked paprika, and flaky sea salt. Toast for 3 to 4 minutes, stirring constantly, until seeds puff up and turn aromatic and crunchy. Remove from heat immediately.

Ladle hot autumn squash soup into deep bowls. Drizzle an artistic spiral of heavy cream over each portion, generously scatter the warm crunchy spiced pepitas across the center, garnish with fresh thyme leaves, and serve with warm crusty sourdough bread.