3 lbs. butternut squash

1 quart chicken stock

1 cup heavy cream

1/4 cup honey

salt and pepper, to taste

Preheat oven to 350 degrees.

Cut squash in half and remove seeds. Roast butternut squash on sheet tray until soft (20 to 30 minutes). Scrape meat from skin and put into a deep container. Place all other ingredients in container and mix with immersion blender until smooth. Season to taste and serve with crème fraîche.