Preheat oven to 400. Place squash on a baking sheet and drizzle with 1 Tablespoon of olive oil. Bake for 25 minutes. When squash is tender remove it from the oven and set it aside. Meanwhile, add 1 Tablespoon olive oil and butter, celery, carrots, apples, and onion to a dutch oven or large saucepan. Saute over medium heat for 3 minutes. Add in thyme. Cook for 2 minutes. Add in sage, salt, pepper, and chicken broth. Simmer on medium-low heat for 10-15 minutes or until veggies are tender. Remove the soup from the heat and add in squash. Blend until smooth with either an immersion blender or regular blender. ***Caution soup is hot so if using a regular blender allow it to cool slightly and do not fill to the top. When the soup is the consistency you desire add the heavy cream. Stir until blended. Serve with sour cream, creme fraiche, and a sprinkle of fresh thyme.