Preheat oven to 400°F (200°C).

Cut butternut squash in half lengthwise and scoop out seeds.

Drizzle cut side of squash with olive oil, salt, and pepper.

Place squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.

Once cooled, scoop out the flesh of the squash and place it in a blender.

Add vegetable broth and blend until smooth.

Pour soup into a pot and heat through.

Stir in fresh sage before serving.