Place squash in a large microwave-safe bowl with ½ cup water. Cover and microwave for 6-8 minutes, until slightly softened.
Coat large pot with nonstick spray, add onion and cook over medium heat for 5 minutes, or until soft. Add squash, peppers, broth and cumin. Reduce heat to low. Stirring occasionally, simmer for 30 minutes, or until squash is tender. Remove from heat and allow to cool for several minutes.
Working in batches, puree mixture in blender until smooth. Add creamer and mix thoroughly. Add salt to taste and enjoy!
Optional: Before serving, garnish with fried sage leaves and grated Parmesan cheese.
