Serves 6 to 8

Preheat the oven to 300°F. Rub the three whole squashes with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, turning once or twice, until they are tender when pierced with a knife and browned, 1½ to 2 hours. Remove the squashes from the oven and let stand until cool enough to handle. Halve, seed, peel, and chop the squashes. Measure 8 cups chopped squash; reserve the remainder in the refrigerator for another use.

In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook, stirring occasionally, until sweet and tender, about 10 minutes. Add the chopped squash and 4 cups stock, and bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, until the squash is very soft, about 10 minutes.

Remove from the heat and let cool slightly. Working in batches, process the squash mixture in a blender until smooth and transfer to a clean pot. Reheat gently to serving temperature, and add the sage, honey, and the remaining 1 tablespoon olive oil. Thin with additional broth or water if necessary to achieve the proper consistency.

Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.