If you don’t have cooked squash you should take a whole squash, and cut it in half. Lay them on a cooking sheet face down, and bake in the oven at 400F for about 90 minutes. I suggest you bake a few and freeze them for later use in other recipes.
Dice all the vegetables and in a sauce pan cook them with the vegetable broth. Even if your squash is pre-cooked add it in with the other ingredients as they cook.
Cook for 20 minutes on medium/high heat, until the potatoes are soft.
Blend everything in a blender or food processor until you have a soft and creamy texture.