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Heat oven to 400°F.
Brush the squash cubes with a little butter and season with 1 tablespoon salt and ½ teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.
Combine the roasted squash with the stock, honey, and ginger in a large pot. Bring to a simmer and puree using an immersion blender. As the blender is running, slowly add the cream and return to a low simmer. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine.