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Preheat the oven to 400°F.
Add the squash, onion, and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper. Top the squash with fresh sage and rosemary. Flip everything cut-side down and roast for 30–40 minutes, or until the squash is tender and cooked through.
Scoop the squash into a large container or blender along with the onion and garlic. Add the stock and blend until smooth and creamy.
Heat a drizzle of olive oil in a heavy-bottomed skillet over low-medium heat. Pour in the squash purée and add the butter beans.
Once simmering, stir in the gochujang and heavy cream. Continue cooking for 8–10 minutes. Season with salt and pepper to taste.
Serve with toasty bread and enjoy!