Preheat oven to 400 degrees F. Split the squashes and de-seed. Place them flesh side up on a sheet pan. Dot on a little butter and season with 2 tsp of the salt. Roast for about 30-35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the broth, honey, and ginger. Bring to a simmer and then puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.