Preheat oven to 400℉

• Cut butternut squash in half and scoop out the seeds. Drizzle olive oil on a baking sheet and smear around to cover pan. Drizzle the remaining olive oil over the entire surface of the squash (rub with hands) sprinkle with a few pinches of salt. Place butternut squash cut side down on the baking sheet. Bake in 400 degree oven for 30 minutes or there is no resistance when poking a fork into the skin side of the squash.
• Remove squash from oven and let it rest while you start the soup.
• Melt butter in 6 quart pot or dutch oven. Add diced onion and cook until onion is soft and starts to brown then add sage, thyme, and garlic powder cook an additional minute .
• Add diced potato. (Note: potato should be cut into uniform pieces about 1/2 inch cubes so the potato cooks evenly.) Next add broth to the potato, onion, and herbs cover and let cook for 10 minutes. Check to see if potatoes are fork tender, if not cook until fork tender. Turn heat to lowest heat.
• Scoop squash from the skin, or just peel skin off from the meat of the squash. Add roasted squash to the pot with potatoes.
• If you have an immersion blender blend the vegetables in the pan until smooth, there should be no lumps. If you do not have an immersion blender turn off heat and add the contents of the pan into a blender and blend until smooth then return to pan.
• Taste your soup! does it need salt? Add 1/4 tsp at a time. Would you like more herbs add more thyme or sage, also sparingly until you're satisfied with the flavor. Now whisk in 1/2 cup of heavy cream (pssst you can add more if you like).
• Cook on low for an additional 10-15 minutes. If soup seems too thick you can thin it down with more broth, milk, or heavy cream.