Steps:
- 1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. 2. Add broth, all squash and herbs; bring to boil. 3. Reduce heat, cover and simmer about 15 minutes. 4. Working in batches, puree soup in blender. 5. Return soup to same pot. Stir in cream and sugar; bring to simmer. 6. Season with salt and pepper.
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