1. Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
2. Cut the ends off the squashes and then cut in half horizontally.  Split each half lengthwise.  Scoop out the seeds (but save them for roasting!) and stringy inner flesh. Season the rest of the flesh very well with salt.  Lay flesh-side down on prepared baking sheets and pour ½ cup water into each pan.
3. Roast 60-90 minutes, until the skin is bubbly and golden brown and the entire kitchen smells amazing.
4. Remove from the oven and let completely cool. Peel the skins off or scoop the flesh out and put to the side.
5. Heat the butter over medium-high heat until foaming in a very large pot or Dutch oven. Add the onion, thyme, bay, and salt. Cook for 10 minutes until soft and translucent, but not brown.
6. Add the squash and stir frequently to prevent sticking, about another 5 minutes.
7. Add the vegetable stock and stir to combine.  Bring to a low boil and simmer 20 minutes, uncovered.  Taste for seasoning as it simmers.
8. Once the soup has simmered, remove the bay leaves and stir in the honey. Working in batches, puree the soup in a blender. Be careful as you puree the hot soup, steam buildup could cause your blender lid to pop off so be sure to take off the inner clear lid and loosely drape a kitchen cloth over the top while you puree.
9. Rinse out the original pot and bring it back to the stove.  Add the pureed soup and bring back up to a simmer.  Add the nutmeg and cream. Stir to combine and taste again for seasoning, adding salt, pepper, honey, nutmeg, as necessary.
10. Serve with crusty hot bread as autumn leaves fall outside.

Note: To roast squash seeds, rinse and dry extremely well on paper towels.  Toss with 2 TBL melted butter per cup seeds.  Season very liberally with salt and roast laid out on a sheet pan at 275° F for about 35 minutes.