To Roast Squash, Preheat oven to 375 degrees F. Cut your butternut squash in half lengthwise. Scoop out the seeds and discard. Place cut side up on the baking dish, brush with olive oil, and season with salt and pepper. Roast in the oven for approximately 45 minutes, or until soft. Remove from oven and allow to cool. Scoop flesh from the skin and roughly chop.
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, for several minutes.
Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 4-5 minutes.
Add the garlic and cook for another minute.
Pour in the chicken stock, add the thyme, parsley and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes.
Stir in the honey and heavy cream. Puree using an immersion blender. Season with salt and pepper.