Melt 2 tablespoons of butter in a large 6-quart enameled Dutch oven or heavy soup pot over medium heat. Add diced yellow onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic, fresh sage, and thyme, cooking for 60 seconds until fragrant.

Add cubed butternut squash, kosher salt, black pepper, nutmeg, and low-sodium chicken bone broth. Bring the mixture to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 12 to 14 minutes until the squash is fork-tender.

Use an immersion hand blender directly in the pot (or carefully ladle into a high-speed blender) and blend the squash and broth until completely smooth, silky, and golden-orange.

Stir in heavy whipping cream and bring the velvety soup base back to a gentle simmer over medium-low heat.

Add potato gnocchi and shredded cooked chicken to the bubbling soup. Simmer uncovered for 3 to 4 minutes, stirring gently, until the gnocchi float to the top and turn pillowy soft.

Stir in fresh chopped baby spinach, grated Gruyère cheese, and Parmigiano-Reggiano until melted and luscious.

Ladle hot soup into warm ceramic bowls. Crown with crispy fried sage leaves, extra grated parmesan, and cracked black pepper. Serve with warm artisan sourdough bread.