Halve the squash, remove seeds, brush with olive oil, dust with salt and pepper, and place cut-side down on a sheet pan lined with non-stick foil or parchment paper. Roast at 350°F for 40-45 minutes, or until easily pierced with a fork.

Let the squash cool.

Melt butter in a Dutch oven or soup pot. Add sage leaves, then onion and carrots. Cook over low heat until onions are translucent and just before they caramelize.

Remove from heat.

Remove the squash from its skin and add it to the pot with the onions and carrots.

Add chicken stock and corn starch. Bring to a simmer.

Stir in light cream.

Use an immersion blender or regular blender to blend the soup until smooth.

Season with celery salt, pepper, mace, ginger, and garam masala to taste.