Preparation:

Peel, seed, and cut squash into chunks. Set aside.

Dice onion and slice garlic. Add olive oil to coat the bottom of a sauce pan on medium heat. Sweat the onions and garlic (approx. 8 minutes) and season with salt and pepper. Add vegetable stock and curry powder to the sauce pan. 

Bring stock to a boil, add shrimp, and reduce heat to medium-low. Poach shrimp for 5 minutes. Shrimp will be bright pink and the tail will have curved in. Remove shrimp from liquid using a slotted spoon and reserve. 

Add squash to poaching liquid and simmer for 30 to 40 minutes or until squash is fork tender. Season with salt and pepper and blend with a handheld immersion blender. 
To serve, add the shrimp back to the hot soup to heat through on a low flame. Serve equal portions in a bowl with spoon, fork, and knife.