Preheat the oven to 200°C.
Place squash on a baking tray and drizzle with honey and olive oil.
Roast the squash for 30 to 40 minutes until tender.
Fry the onion and garlic in a hot pan for 2 minutes.
Add white wine and vegetable stock and bring the mixture to a boil.
Simmer for 4 minutes before adding the roasted squash.
Blend extra virgin olive oil, chervil, and half the basil into a fine purée.
Blend the soup with cream, lime juice, and lime zest in a food processor.
Reheat the soup in a saucepan and season with salt and pepper.
Serve in bowls topped with crème fraîche, pine nuts, herb purée, and remaining basil.