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Preheat the oven to 425°F.
Halved the squash and scoop out the seeds. Coat with olive oil and sprinkle with salt and pepper. Place cut side down onto a parchment lined sheet tray. Roast for 40-60 minutes, until they are soft and cooked through. Set aside.
In a pot over medium heat, add the butter. Once the butter is bubbling, add the sage. Toast the sage for 3-5 minutes, until the butter has browned and the sage is crispy. Remove the sage.
In the same pot, add the onions and carrots. Saute until cooked through, stirring occasionally and salting as you go. After 5-8 minutes, stir in the garlic and saute for another 2 minutes.
Stir in the thyme, chicken stock, heavy cream and flesh from the squash. Season with salt and pepper to taste and bring it up to a low bubble / simmer. Top the pot with a lid and simmer on low for 25 minutes to develop flavor.
Remove the lid and turn off the heat. Discard the thyme and blend the soup with an immersion blender until smooth.
Taste for seasoning and adjust accordingly.
Serve topped with the crispy sage. Enjoy!