All ingredients ready? Let's begin!
In a large soup pot over medium heat, warm the olive oil. Add the onion and salt and cook until the onion softens, approximately 5 minutes, stirring a few times.
Add the squash to the pot and cook until it begins to soften, approximately 8 minutes, stirring occasionally.
Add the sage, thyme, rosemary, and ginger to the pot and cook until the herbs and spices are fragrant about 1-1/2 minutes.
Pour the broth into the pot. Bring this to a boil. Then, reduce the heat to a low simmer and cover the pot. Continue to cook until the squash is fork-tender. This should take about 25 minutes.
Remove the pot from the heat and allow the soup to cool for about 10 minutes. Ladle 1/2 of the soup into the jar of a blender. Place the remainder into a pitcher or another pot. Blend the soup until smooth and creamy.
Pour this back into the soup pot. Repeat with the rest of the soup and pour the second batch into the pot.
Turn the heat to medium under the pot, just to warm up the soup. If it is too thick, whisk in some almond milk 1/4 cup at a time until you achieve the desired texture. Season with salt and pepper to taste.
Serve the soup while warm with a few pumpkin seeds on top for garnish and crunch.