Cut squash in half lengthwise, scoop out seeds and stringy pulp, peel and cut into cubes.
Dice onion; peel, core and dice apple.
Press or mince garlic
Chop fresh sage finely, or crumble dry.
In a heavy pot (2 qt. or larger), melt butter.
Add onion, sage and cardamom.
Cook and stir several minutes, then add garlic, apple and squash. Stir to coat everything well with sage and butter.
Add stock and cayenne pepper; cook until vegetables are soft.
Puree soup, stir in grated cheese and cream, and taste for seasoning. If soup is too thick, add more water or stock.