Roast your squash in a 350 to 450 F oven on a parchment-lined sheet pan until tender. When cool enough to handle, scoop out and set aside. It will take 30 to 45 minutes.

Cook vegetables with olive oil in your soup pot. Sauée until they get a bit of color.

Add roasted squash and vegtable broth. Add sage, thyme, and any other spices. Simmer for about 20 minutes.

Blend using either a stick blender or batches in a standard blender. Add a few glugs of soy cream or soy milk and a squirt of sriracha. Add salt to taste, and then pepper.