In a pot over medium-high head add oil and sauté garlic for about 30 seconds. Add onions and sauté until translucent.

Add squash, curry powder, salt and pepper. Sauté for 1 minute and then add stock.

Bring soup to a boil, then reduce to a simmer. Cook squash for about 15-20 minutes, until fork tender.

Remove from heat and transfer to a blender or use a stick blender and puree on high until creamy and smooth.

Return soup to pot, turn heat to medium and simmer soup for 3 more minutes, then serve.