Preheat oven to 350 degrees F.
Cut squash in half, lengthwise and scoop seeds out.
Place squash on baking sheet cut side up.
Drizzle olive oil over the squash and season with salt, pepper and cinnamon.
Cook squash for approximately one hour or until you can insert a knife into the squash and the knife comes out without any resistance.
Remove from oven and allow to cool slightly.
In a stock pot, over medium heat, add the butter.
Allow butter to begin to melt and then add onions, celery, apples, ground sage, poultry seasoning.
Cook until apples and celery soften and onions become translucent.
Scoop out the butternut squash from the skin and add to the pot.
At this time, add the chicken or vegetable stock.
Using an immersion blender, blend the soup until completely smooth.
Add a couple of dashes of hot sauce (use more or less for taste), cinnamon and nutmeg.
Simmer for a few minutes to allow flavors to combine.
In a small skillet, warm the whipping cream on low heat, being careful not to allow the cream to scold or boil over.
Once the cream is warm, add to the soup. Stir to incorporate the cream into the soup.
for the chutney
In a small bowl add all of the ingredients for the chutney.
Ladle the soup in a bowl and garnish with a spoonful or two of the harvest chutney. Enjoy!