Peel the skin, remove the seeds from the squash and cut them into cubes

Heat butter in a saucepan and add  cinnamon and  onion once hot. Saute for a couple of minutes until onion turns translucent

Add little amount of salt and curry powder and give it a nice mix

Drop the squash chunks and garlic  into the sauce pan

Add half a cup of water, mix well and close the pan with a tight lid for about 15 minutes until the squash gets tender

Pour 2 cups  veg / Chicken stock and cook for couple of minutes

Turn off the flame and let the squash cool for sometime

Once cool blend the squash either with a hand blender or  a food processor into a smooth mixture

Once again heat the soup for about 5 minutes. Add  stock if the soup is too thick

Sprinkle pepper powder to taste and check for salt

Once done transfer to a serving bowl and garnish with finely chopped parsley or cilantro and serve hot.