Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2

Place butternut squash on the baking sheet, cut side up, with quartered onions.  Cut 1/2-inch off the garlic, drizzle with oil wrap with foil and place on the baking sheet.

Step 3

Brush the squash and the onions with with olive oil, sprinkle with salt and pepper.  Transfer to the oven and roast until the vegetables are tender, about 45-50 minutes, then remove from the oven and allow to cool.

Step 4

When the vegetables are cool enough to handle, scoop the squash into a blender and add the onion.  Unwrap the garlic and pick the cloves out with a small fork, and place into the blender.

Step 5

Add 2 cups of the chicken broth to the blender.  Turn the blender on to low and gradually increase the speed.  Process the vegetables to a smooth mixture, adding additional chicken broth as needed.

Step 6

Transfer the processed vegetables to a large soup pot or Dutch oven.  Stir in any remaining chicken broth, salt and pepper.

Step 7

Heat the soup on medium-high, stirring to keep from spattering and when it begins to boil, reduce the heat to low, add the cream and chopped sage, simmer for 5 minutes; then remove from the heat and ladle into soup bowls.

Step 8

Garnish each serving of soup with croutons and additional sliced sage leaves.