Preheat oven to 375. Slice squash in half long ways and place on roasting pan along with 3 halved carrots. Brush with vegetable oil and being roasting. About 20 minutes in add the sliced onions and roast as well. Squash should take about 45 minutes. Remove skin from squash.

In a heavy bottom 6 quart soup pan over medium heat add 1 tablespoon olive oil and one tablespoon butter. Add one chopped carrot and one chopped celery along with 1/4 cup chopped white onion. Warm over medium heat for about 5 minutes. Add minced garlic and continue cooking for another 5 minutes. Add the roasted vegetables and the chicken stock. Bring to a boil and reduce heat. Add salt and pepper to taste. Allow to cook 20-30 minutes and then blend with immersion blender. Finally turn off heat and stir in cream right before service.

In a separate pan: Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.

Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Serve with fried sage leaves and a dollop of creme fraiche.