Add butter to a large pot over medium heat. Bring to a boil, then continue heating over medium heat, constantly stirring until the butter, until it just begins to turn darker.

Add cinnamon, ginger, nutmeg, and cayenne to pot and fry for 30 seconds, then add butternut squash, garlic, onion, and shallots. Cook, stirring occasionally, until the squash begins to become tender.

Add thyme sprigs, chicken stock, and bourbon to the pot. Turn to medium-high and bring the soup to a boil, then reduce the heat to medium-low and simmer until the squash is fall-apart-tender, about 20 minutes.

Remove the soup from the heat, add the maple syrup, and season with salt & pepper. Remove the thyme sprigs, then blend the soup. To blend the soup use either a immersion blender, a food processor, or a blender.

Serve the soup in bowls, garnish with a drizzling of heavy cream, and optionally add seeds for further garnish.