How To Make Heat the oil in a large pot over medium heat. Add the onion and sauté until they are soft. Add the garlic and cook for 1 minute. Add the squash, salt, and pepper and cook until the squash begins to soften, stirring occasionally, for approximately 10 minutes. Add the sage, rosemary, and cayenne pepper. Stir and cook for 1 minute, until fragrant, then add the broth. Bring to a boil then reduce the heat to low and cover. Cook until the squash is tender, approximately 15 minutes. Pour the soup into a blender and blend until smooth. Return to the soup to the pot and stir in the cream. If your soup is too thick, add ½ cup more broth and blend. Enjoy with Mason Dixie Cheddar Biscuits, roasted pumpkin seeds, and shredded cheddar cheese.