Butternut squash, curry & fresh ginger soup - Trois fois par jour

Ingredients

• 5 cups butternut squash, seeded and diced
• 30 oz (1 carton, 900 ml) store-bought vegetable broth
• 1 onion, roughly chopped
• 2 cloves garlic, minced
• 1-2 tablespoon curry powder (to taste)
• 1 tablespoon fresh ginger, finely chopped (to taste)
• 2 tablespoons butter
• Cream, for serving
• Salt and pepper, to taste