Place squash skin side down on sheet pan, place slices of whole butter on squash top with salt, pepper and chopped sage. Roast at 375 degrees for 35-40 minutes or until pulp is caramelized and very soft.
In you soup pot start with a little butter and lightly sweat chopped onion and shallot. Add squash pulp without the skins, cover to 2” above pulp with warm chicken stock, simmer 25-30 minutes. Add 2 cups of heavy cream and simmer for 10 more minutes. Puree and adjust seasoning.
Serve with a rosette of sour cream mixed with a little honey.