Place the Squash skin side down on a baking pan and fill the center with 1 TBS each butter and honey. Sprinkle with 1/2 of the sage and season with salt and pepper. Pour 1/2 inch of water in the bottom of the pan and cover with foil. Bake until the squash is tender in a 350 degree oven. (40 to 90 minutes Cooking time varies depending on the size and maturity of the squash)
Allow the Squash to cool to the touch and using a large spoon scrape the meat from the skin. Be careful to reserve the butter and honey from the center with the meat.
Using a large pot, sauté the onions in the remaining butter until translucent and add the squash. Cover in the chicken stock and simmer for 10 minutes. Puree the soup in a blender until smooth. Add back to a large pot and add the cream. Season to taste with salt and fresh ground black pepper. Garnish with the remaining sage.
