Preheat the oven to 400F.
Peel and halve the butternut squashes. Place them on a slightly oiled baking sheet, and roast them for 40-45 minutes until soft.
Chop the roasted butternut squashes into smaller pieces. Set aside.
Remove the paper skins off the tomatillos. Halve them and place them on a slightly oiled baking sheet. Broil them on high until the skins are slightly charred. Remove the charred skin and set the tomatillos aside.
In a blender, or food processor, combine the butternut squash, the tomatillos, the water and all the spices. Blend until smooth. Taste for additional salt and add if necessary.
Serve warm with a drizzle of Mexican crema, toasted butternut squash seeds and cilantro leaves.