Add the stock and herb bundle, turn the heat to high and bring to a boil, then reduce the heat until the water is barely at a simmer. Add the honey/maple syrup and cook for 2-3 minutes more. Add the diced squash and cook for 4-5 minutes more. Add the leeks, shallot, carrot, garlic, and sweat for 5-8 minutes until translucent.
Add 2-3 Tablespoons of olive oil to a dutch oven or soup pot over medium heat. If you don’t have cheesecloth, omit the peppercorns, and tie the parsley, thyme, and bay leaves in a string bundle. Wrap the parsley, thyme, bay leaves, and peppercorns in a bundle of cheesecloth and tie with a string. Smash the garlic cloves and roughly chop. Cut the onion, shallot, and carrot into a 1/2” dice. Soak the leek pieces in a bowl of water for 5 minutes, then lift them out (don’t pour them out) and place them in a colander to drain. Cut the leek(s) in half vertically, then into half-moon slices about 1/2” wide. 
Cut the root off of the leek(s) and remove the dark green leaves, keeping only the very light-green and white parts.
Peel the next of the squash and cut into 1/2” pieces. Cool the squash down, discard the sage, and scoop out the flesh and set aside. Put 1-2 sage sprigs in each half, lightly rub in olive oil, put on a piece of parchment paper on a baking sheet and roast until very tender, 45-60 minutes. Cut the base in half through the root and scoop out the seeds. Cut the neck off of the squash and set aside. Heat an oven to 350 degrees Fahrenheit. 6 cups homemade very low-sodium vegetable stock. It’s surprisingly light yet satiating at the same time. Using homemade vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds.
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