Prepare the butternut squash:
Using a sharp knife, cut off each stem end. Using a vegetable peeler, remove the peel. Set the squash upright on the cutting board and cut in half. Spoon out seeds and reserve. Then lay each side down flat on the board. Cut each halve into 4 long slices then cut crosswise to create 1/2-inch cubes.
Place butter or oil into a large stockpot over medium heat. Add the onions. Sauté until onions are translucent and tender, about 5-7 minutes.
Add the carrot, butternut squash, apple, turnips, thyme and 1 teaspoon salt. Stir to combine, cover and lower heat to medium low or low so that vegetables very gently simmer. Cook for 5-7 minutes until vegetables are beginning to become tender and release juices into the pan.
Add the broth and bring to a boil over high heat. Once boiling, reduce heat to medium low, cover and allow to gently simmer until vegetables are very tender, about 15-20 minutes.
Using a blender, puree soup in batches until smooth. (Place towel over top of blender to protect from hot spills and leaks.) Return soup to pot. Season to taste with salt and pepper. Add cream or coconut, if desired. Heat barely simmering until warm.
While soup is simmering, prepare kale and seeds.
Spread kale out in a single layer onto a sheet pan, toss with olive oil and salt, to taste. Roast in 400-degree oven for about 7 minutes until you see the leaves flatten to the pan. They should be green with brown edges. Everyone's oven is slightly different. Keep a close eye the first few times to be sure of timing.
To prepare chili-roasted seeds:
Toss seeds with olive oil, then a light coating of chili powder and a sprinkling of salt. Roast in the 400-degree oven until seeds are lightly browned and crispy, about 7-10 minutes.
To serve: Spoon warmed soup into bowls. Top with shards of crispy kale and sprinkle with chili-roasted seeds.