Preheat oven to 375°F (190°C).

Quarter butternut squash and remove seeds.

Place squash in a large Pyrex or glass dish, cut side down, with 1/2 cup water.

Bake for approximately 30 minutes, or until tender.

Roast red pepper under broiler, turning frequently, until skin is blackened.

Place roasted red pepper in a bowl covered with plastic wrap, allow to cool and then remove skin.

Remove skin from the cooked butternut squash.

Dice red pepper and onion.

Sauté diced pepper and onion in butter with dried sage and thyme until softened.

Puree cooked squash and sautéed pepper mixture in a blender in batches, adding a small amount of broth if too thick.

Return pureed mixture to a large pan.

Add chicken broth to desired consistency.

Simmer gently for 10 minutes to meld flavors.

Stir in half and half for added richness (optional).

Season with salt and pepper to taste.

Serve warm with a dollop of sour cream.