Peel the butternut squash, remove the seeds, and thinly slice it. Peel the onion and thinly slice it. Peel the garlic and finely dice. Place a pot over low heat. Add the oil, butter, onion, and garlic. Saute for 5 minutes, then add the sage and squash. Cook for 10 - 15 minutes or until the squash is soft, stirring occasionally. Quick tip:The thinner the squash is sliced, the sooner it will cook.
Add the vegetable broth (or water), and continue to simmer for 10 minutes covered with a lid.
Remove from the heat and transfer to a blender (or use an immersion blender) to blend into a smooth soup. Pour in the heavy cream, and season to taste with salt, pepper, nutmeg and cumin. Stir well.
Divide the soup between six plates, top with 100% pumpkin seed oil, add micro-greens for garnish and slice of toasted sourdough bread.