Step #2 Place the squash in a large baking dish & rub with the softened butter, Sprinkle top with the cinnamon and drizzle with the honey & cover with foil.
Step #3 Roast until soft, about 30 mins.
Step #4 Let cool slightly & scoop out the pulp from the skin, discard rind & puree in food processor/blender.
Step #5 Heat the remaining butter in a large stockpot over med-heat/flame.
Step #6 Add onion, leek & shallots & cook this until soft.
Step #7 Add the stock & puree & bring to a boil.
Step #8 Reduce heat & let simmer for 20-30 mins, Spice up this with salt.
Step #9 Mix together cr?me fraiche, cinnamon & nutmeg, place this in a squeeze bottle & squeeze decoratively over soup.