Preheat the oven to 425°F.
Cut the butternut squash in half and remove the seeds.
Drizzle a tablespoon of olive oil inside the halves and spread evenly.
Place the halves face down on a baking sheet and roast for 45 to 50 minutes until tender, soft, and caramelized.
Let the butternut squash cool for 10 minutes, then scoop out the filling and discard the skin.
Heat a pot over medium heat and add the butter and olive oil.
Sauté the garlic and onion for 2 to 3 minutes until the onions turn translucent.
Add the roasted butternut squash, chicken broth, heavy cream, sage, rosemary, and thyme to the pot. Mix well.
Use an immersion blender to blend until smooth and free of chunks.
Season with salt, black pepper, red pepper flakes, nutmeg, smoked paprika, grated parmesan, and brown sugar. Adjust seasoning to taste.
Cover the pot and let it simmer on low heat for 30 minutes to allow the flavors to meld.
Remove from heat and serve warm!