Heat oil in a large stockpot and sweat the onions until slightly soft. Add salt, pepper, and garlic. Once the onions are translucent, add carrots and butternut squash.

Cover pot and let vegetables steam for about 15 minutes. Add water (it should cover the vegetables by about an inch) and cook covered for about 40 minutes, until all vegetables are soft. Puree until smooth using an immersion blender.

Add curry powder and let cook an additional five to 10 minutes. Add milk or soy milk at the end (if using). Enjoy!