Squash, curry and coconut soup

1 medium squash

1 tbspn curry powder

2 cups coconut milk

1 onion

2 cloves garlic 

1" piece fresh ginger root

1 tbsp grapeseed or coconut oil

Heat oil in a large pot aand add sliced onion and brown. Add chopped garlic and freshly grated ginger root. Add peeled and chopped squash curry powder salt and saute for a minute. Add water to cover  cook covered for 20 minutes or until tender. Puree the soup using an immersion blender. Add coconut milk and stir till combined.