1. Preheat oven to 400°F (200°C).

2. Toss butternut squash, onion halves, garlic, and pear (if using) with olive oil, salt, and pepper on a baking sheet.

3. Roast for 30–35 minutes, turning once, until squash is tender and caramelized.

4. In a large soup pot, add roasted vegetables and pear, then pour in broth and add thyme and sage.

5. Bring to a simmer and cook for 10 minutes to meld flavors, then remove herb sprigs.

6. Using an immersion blender or countertop blender, puree soup until smooth and creamy.

7. Return soup to pot, stir in heavy cream or coconut milk, and adjust seasoning with salt and pepper.

8. Ladle into bowls and garnish with roasted squash seeds or additional cream swirl before serving.