Curry Squash Soup

I'm terrible at getting bowls of soup to look good in pictures. It just doesn't happen for me. So just the drawing today, but trust me, this soup is good! I make this soup at random in the sense that I just make it, I don't really take the time to measure out stuff, so the measurements are by what I think they are as opposed to really measuring it out. I love this soup for fall when squash is out at the markets. I only just realised that I've never blogged this recipe before. It is one of my staples. This time I made it, I used a buttercup squash (which is in season right now) - I've also used butternut with this recipe.

1 tbsp butter or margarine
1 onion, diced
1 tbsp ginger, finely chopped
1 tbsp or so curry powder (you can use less depending on your curry preference)
1 squash cut into chunks - (about 6 cups?)
4 cups chicken stock (enough to cover squash)
1 tsp or so chicken bouillon a dash of salt

Over med-low heat, melt the butter in a soup pot. Add the ginger and onion and saute until they are softened. Add the curry powder in. Add in the squash and the chicken stock. Make sure there is enough liquid to cover the squash. Raise the heat up to med-high to boiling. Lower heat again to simmer to allow the squash to cook and soften. Use an immersion blender to puree everything together. Taste and add bouillon and salt for flavor. Mix in. This makes a lot of soup. It's good to freeze to save for future meals or in individual packets for lunches.