Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper
. On a sheet pan
lay the squash flesh side up. Roast
for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey
, and ginger. Bring to a simmer and puree using a stick blender
. Stir in the heavy cream and return to a low simmer
. Season with salt, pepper, and nutmeg.