I love the flavor of roasted vegetables, but when I have been short on time I have skipped it. If you’re skipping the roasting process, sauté finely chopped onions in the pot before adding the stock and remaining ingredients. Bring the contents to a boil and reduce to a gentle simmer for 20 to 25 minutes or until the squash is fork tender. Remove the Thai chilies and sage and use the immersion blender to fully blend the soup.