Preheat your oven to 400℉/200℃/Gas Mark 6.

Line a baking sheet with parchment paper. Cut your squash in half and brush the flesh part of the squash with butter. Place flesh side down on the baking sheet. Bake the squash for 1 hour. Remove from oven and scoop out the flesh and place into a bowl.

In a flame proof casserole dish, add your vegetable oil and turn on to a medium heat.

Add your onions and cook them until they are softened. About 7-8 minutes.

Add the garlic and cook for about 1 minute until it is aromatic.

Pour in the baked squash and season with salt and pepper.

Add your vegetable broth, sage, rosemary, and ginger. Bring to a boil and then reduce the heat to low leaving the soup covered and on a simmer for 30 minutes.

After 30 minutes, remove from the heat. Either use a standup blender or a handheld blender to blend the soup. A handheld blender can be easily placed into the pot and used to blend the soup. Be careful however as the soup is still hot.

Blend the soup until it is smooth. If you used rosemary, that herb will most likely not blend very well so there will be pieces of it still in the soup. Serve with a nice sandwich or toast!