Put 1 1/2 cups cooked squash into a blender, pulse to smooth
Melt butter in a medium saucepan
Saute onion and garlic with butter until tender and translucent
Add onion and garlic in with squash in blender and pulse until smooth
Add 14 oz stewed tomatoes into blender and pulse until smooth
Return everything into the saucepan
Stir in cream, chicken broth, and herbs into saucepan
Stir until warm but do not bring to a boil or your cream might curdle
Serve with garnishes