Cut squash in half; remove the seeds and strings. Season the insides with 1 tablespoon of olive oil, salt and pepper.
Place on baking sheet with cut-side down.
Bake between 45-60 minutes or until you can easily slice through the pulp with a knife.
Remove from oven and let cool slightly.
Scoop out the flesh and discard the peel.
Place a large saucepan over medium-high heat. Add 1 tablespoon of olive oil, and sauté the sausage, stirring frequently for about 5 minutes.
Add onions and continue to sauté for about 5 minutes. You will notice that the onions will begin to caramelize.
Add the garlic and the herbs, and cook for another 1-2 minutes.
At this point you will add the cooked squash along with the broth.
Turn the heat to high to bring to a boil.
Reduce the heat and allow to simmer for 30 minutes. Stir occasionally.
Puree the soup with a hand held immersion blender (or use a food processor).
Strain the soup with a fine meshed strainer into a clean saucepan.
Add the lemon juice.
Add the cream just before service. Adjust seasonings if necessary.
Garnish with seeds and drizzle of olive oil.
If desired, you can easily add other vegetables to this soup (carrot, celery, or even a potato).Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Recipe adapted from Emeril