Preheat the oven to 425 degrees
Place the cubes of butternut squash & carrot onto either 1 large baking sheet or 2 standard baking sheets, and bake for 40-45 mins
Using a metal spatula, toss the butternut squash a few times during roasting. When caramelized and browned, take out and set aside. In a sauté pan over medium high heat, add in 2 tbsp of butter
When butter starts to brown, add in onion + garlic and cook down for about 10 min. Lower heat if you need to
Add in squash & carrots then take off heat. Pour some of the broth onto the baking sheet to help scrape up browned squash bits. Add that into the pot with onions, with remaining stock, thyme& bay leaf. Bring to a simmer for another 10 min until everything is soft
Using either a Vitamix or immersion blender, blend the soup. Season with salt & pepper to your liking, then return to pan. If needed, add more stock to thin out
In a bowl or standing mixer, combine sour cream and heavy cream with a pinch of salt and desired cinnamon & nutmeg. Whip up until stiffened
For the sage- heat butter until crackly then add sage for 15-20 seconds. Take off the heat and drain on paper towels
Serve soup in a bowl with a dollop of cinnamon nutmeg cream and frizzled sage