Start heating a large pot on medium heat.
Peel, seed, and chop your squash. Then chop your onion.
Add the oil, onion, salt, and pepper. Cook until soft, about 5 to 8 minutes. Then add the squash and cook until it begins to soften a bit, stirring occasionally (another 8-10 minutes).
Add the rest of the spices (garlic, sage, rosemary, and ginger). Stir and cook for 30 seconds to 1 minute, until fragrant. Then add 3 cups of the broth (or most of the carton if you're too lazy to measure) and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover. Cook for 20 to 30 minutes, until the squash is tender.
Let cool slightly and pour the soup into a blender (working in batches if necessary) and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable stock (or whatever remains). Season to taste and serve.
