Preheat the oven to 425°F. Line a baking sheet with foil. Place the 3 pounds cubed butternut squash on the sheet, drizzle with 2 tablespoons canola oil, sprinkle with the ½ teaspoon kosher salt, and toss to coat. Roast for about 15 minutes, until the squash is caramelized but not browned. Remove from the oven and set aside.

In a Dutch oven or heavy-bottomed pot over medium heat, add 2 tablespoons butter and the remaining 1 tablespoon canola oil. When the butter has melted, add the diced onion, diced carrot, and pressed garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes.

Add the roasted squash to the pot, then pour in the 1 quart (4 cups) chicken stock and add the 1 bouquet garni (sage, thyme sprigs, rosemary, parsley). If you want herb garnish, reserve a small sprig from the bouquet garni before adding it to the pot. Bring to a boil, then reduce heat to a simmer and cook until the carrots are softened, about 15 minutes.

Stir in the 2 tablespoons honey. Remove and discard the bouquet garni.

Working in batches as needed, transfer the vegetables and broth to a blender. To avoid splattering from the hot liquid, remove the blender lid center plug (or leave the lid slightly ajar) and cover the lid with a kitchen towel. Blend each batch until completely smooth. Return the blended soup to the pot.

Stir in the ½ pint (1 cup) cream or whole milk. Warm the soup over medium heat for about 5 minutes, until heated through. Taste; the recipe uses ½ teaspoon kosher salt added at roasting, so adjust only if you have additional seasoning available.

If using sour cream (amount as listed in your ingredients), thin the desired amount by stirring in 1–2 teaspoons of the cream or milk until it reaches a pourable consistency. Drizzle the thinned sour cream over individual bowls of soup.

Serve immediately. Garnish with a reserved herb sprig from the bouquet garni if desired.