Heat up olive oil in a soup pot on the stovetop.
Dice up yellow onion and add to pot.
Cook until golden for about 8 minutes.
Peel and cut up butternut squash into large cubes and add to the pot.
Add in curry, ginger, and cayenne pepper.
Add in broth and bring to a boil.
Once boiling, turn down to simmer and cook for an additional 30 minutes.
Once cooked, take off stovetop and use a blender to blend all the ingredients up - I would recommend using a hand blender.
Add salt & pepper and it’s ready to serve.
