Using a thick bottom sauce pan over medium heat, add remaining olive oil, onions, butternut squash & brown sugar
Cover pan, reduce heat to low and allow to slow cook for 15 minutes
Add garlic, vegetable stock, bring to boil and cook until squash is soft
Add peeled, seeded & coarse chopped pear, return to heat and cook until pear is soft
Remove from heat
Using a blender, place ingredients into blender in batches and puree until smooth
Place pureed soup into a clean sauce pan, add heavy cream, bring to simmer, adjust seasoning with salt / pepper
Add lemon juice, and chopped sage