Add oil to a large pot and warm over medium heat. Add the salt, black pepper, onion, and sauté until soft, 4 to 8 minutes. Add the squash and continue cooking until the squash softens, stirring occasionally, for 8 to 10 minutes.
Stir in the ginger, rosemary, sage, and garlic. Cook up to 1-minute, until fragrant, add 3 cups of the veggie broth. Bring the soup to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Once done, let the soup cool a bit. Pour the soup into a blender and blend until creamy smooth. Work in batches, if needed. Taste and adjust seasoning, as needed. To too thick, add more broth and blend. Serve with microgreens, parsley, bread crumbs, or pumpkin seeds.
Serving options: breadcrumbs, parsley, microgreens, or pumpkin seeds.