In a large pot, saute one diced onion and a couple of minced garlic cloves in olive oil, until soft.
Roast 1 squash for 1 hour at 400° - add to pot.
Add coconut cream and leftover broth - blend with immersion blender until soup is at desired consistency.
Season with salt, pepper and curry powder. Simmer for 20 minutes.
Serve, topped with olive oil, coconut oil or grass-fed butter.