Peel the squash, cut in half, remove seeds, then cut up into large chunks and put into a large soup pot.
Roughly chop the onion and garlic and add it to the pot.
Add the stock and bring all the ingredients to a boil, lower heat, cover and simmer for 30 to 40 minutes depending on the size of the squash.
When the soup is done simmering, remove from heat and purée with either a hand immersion blender.
If you don’t own an immersion blender, let the soup cool some and purée in a food processor or standard upright blender in batches.
Taste and adjust seasonings with salt and pepper.