Warm olive oil in a stockpot over medium high heat.

Add onion, red pepper, curry powder and salt.

Saute' 3 to 4 minutes, until onion is soft.

Add stock and squash.

Bring to a simmer, cover and cook until squash is soft, about 10 minutes.

Remove from heat, add butter and puree' in a blender or food processor or in the pot using an immersion blender.

*To roast your own pepper, hold with tongs over a gas burner on medium high heat, turning until evenly charred, or place in a baking dish under the broiler, turning once.*