Heat oven to 400° F. Halve and seed the squash. Lightly oil the bottom of a baking dish. Position the squash cut side up in the baking dish, and place the garlic in the middle of the squash. Drizzle with olive oil, and sprinkle with salt and pepper. Roast the squash uncovered for about 40 – 50 minutes or until fork tender.

When cool enough to handle, peel the squash and place it in a sauce pan with the garlic.

Add the chicken stock and thyme to the squash and garlic mixture. Bring to a simmer. Puree with an immersion blender, or transfer into a food processor, blending until smooth.

Continue to simmer, allowing soup to thicken slightly. Whisk cream into soup and bring back to a simmer. (For lower calorie soup do not add cream).

Heat 2 tablespoons of butter in a small sauté pan over medium high heat. When butter begins to bubble, add sage leaves.

Crisp the leaves in the butter. Turn carefully to avoid breaking the leaves. When the butter stops foaming, carefully remove the leaves and place on a paper towel to drain.

Fill a bowl with the soup, and arrange a few of the crisp sage leaves on top. Using a teaspoon drizzle a few drops of the browned sage butter on the dish.