1. Preheat your oven to 375
2. Cut off the stem and cut the squash in half lengthwise. Scrape out the seeds and fibrous material with a spoon, then coat the squash inside and out with vegetable oil. Sprinkle salt and pepper on the inside halves, then place them cut side down on an aluminum foil covered baking sheet and roast for 1 hour until completely tender. Let it cool

While the squash is cooling:

1. Use a mandoline to slice the onion, leeks, shallot and carrot so they will all cook quickly and evenly. Use a dutch oven to saute them in olive oil over low heat for 6-7 minutes, then add the garlic, salt and pepper and continue to cook for another 3 minutes
2. Stir in the honey and continue cooking on low for 2-3 minutes, then add the vegetable stock and bay leaves. Bring back to a simmer for 10 minutes
3. When the squash is cool enough to handle, scrape out the flesh and add it to the dutch oven. Stir and simmer for 30 minutes. Stir frequently to prevent burning.
4. Puree the soup in two batches using a blender on high speed for 30-45 seconds each to achieve the smoothest consistency. Recombine the batches and stir together in a clean pot. Taste and adjust salt and pepper if necessary. Thin with more vegetable stock if you want a thinner soup.
5. Brown the butter in a hot skillet over medium high heat until mahogany brown, then carefully add it to the soup, stirring it in.
6. Keep warm to serve with a dollop of creme fraiche and chopped parsley garnish