Preheat the oven to 350°F (175°C).

Cut the squash bulb in half lengthwise, scoop out seeds, and brush the inside and outside with 1.5 teaspoons of canola oil. Season with salt and pepper and place a sage sprig inside each half.

Place the halves cut-side down on a baking sheet lined with foil and roast for about 1 hour, or until tender. Cool, then scoop out the flesh and discard the sage.

Peel the neck of the squash, cut it into 1/2-inch cubes, and set aside.

Heat the remaining canola oil in a stockpot over medium-high heat. Add the leeks, carrots, shallots, and onions. Cook for about 6 minutes, stirring frequently.

Add the diced squash, garlic, 1.5 teaspoons of salt, and 0.5 teaspoons of pepper. Cook gently for 3 minutes, stirring to avoid browning.

Stir in the honey and cook for an additional 2-3 minutes.

Add the stock and bouquet garni to the pot. Bring to a simmer and cook for 10-15 minutes, until the squash is tender.

Add the roasted squash to the pot and simmer gently for 30 minutes, allowing the flavors to meld.

Remove and discard the bouquet garni.

Purée the soup in batches using a blender or an immersion blender until smooth. Strain through a fine sieve for an extra silky texture.

Adjust seasoning with salt and pepper.

In a small skillet, heat butter over medium-high heat until it browns and becomes fragrant. Carefully add to the soup and stir.

If the soup is too thick, add more stock to reach your desired consistency.

Serve the soup in bowls. Add a dollop of crème fraîche, sprinkle with chives, and drizzle with olive oil. For added crunch, garnish with toasted nuts or seeds.