Curried Butternut squash and carrot soup

Anyone who follows me, sorry for the absence but I have been in Europe for two weeks, and more on that later, but to get back in the swing, here's a nice soup for a cool day!

Curried Butternut Squash and Carrot Soupserves 4
1 tbsp olive oil
1 medium yellow onion, chopped
3-4 garlic cloves, minced
1 tbsp ginger, minced
1 large butternut squash
3 medium carrots
1 tbsp curry powder
4 cups vegetable broth (or water)
salt and pepper to taste
Peel and chop vegetables.
In a large pot heat oil over medium-high heat. Add onions and saute for 5 minutes, until onions are translucent. Add minced garlic and ginger and saute for another minute until fragrant. Add curry powder stirring together until onions are evenly coated. Stir in squash and carrots and once mixed, add vegetable broth. Bring to a boil then reduce heat to simmer for 20 minutes or until squash and carrots are tender.
Remove from heat and allow soup to cool.
Once cool, blend in a food processor or blender until smooth (you may need to do this in two batches).
Return to soup pot, season with salt and pepper and reheat to desired temperature.