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Gather all ingredients.
Pour olive oil into a large pot over medium-high heat. Add onion, celery, carrot, and cook while stirring occasionally until onions are translucent (about 5 minutes).
Add Garlic and cook for another minute or until fragrant.
Add sage, potatoes, and squash. Cook and stir occasionally until lightly browned (about 5 minutes). Pour in enough vegetable stock to just cover all the vegetables in the pot.
Raise the heat to high and bring to a boil. Reduce the heat to medium, cover and simmer until all vegetables are tender, about 25 minutes.
Turn off heat and let the pot stand for ten minutes before using an immersion blender to blend all the cooked vegetables into a thick soup. If needed, add more vegetable stock to adjust consistency.
If using a standard blender, carefully ladle the cooked vegetables and stock into a blender and process until smooth. Return to the pot and mix in more vegetable stock to adjust consistency if needed.
Season with salt and pepper.
Serve and enjoy!