Cut butternut squash in half (lengthwise) and scoop out the seeds.
Rub ¼ tablespoon olive oil on flesh and add salt and pepper.
Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
Add garlic and 1 teaspoon of salt, stir frequently for about a minute.
Add squash, about 1-½ c chicken stock, nutmeg, 1 tablespoon butter, and season with freshly ground pepper and salt.
Cook for about 10 minutes, so everything will blend together.
Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
Taste and season to perfection (in my case, I added another tablespoon butter).
Garnish with sage and serve.