Curried Ginger Butternut Squash Soup

1 small onion, chopped
1 tbsp oil
1 garlic clove, minced
2 inches fresh ginger, grated
1/2 tsp. garam masala (or mix of 1/2 tsp each cumin and black pepper, and 1/8 tsp each cinnamon, allspice, nutmeg, and clove)
1/4 tsp. curry powder
1 medium potato, chopped
2 cups butternut squash, peeled and cubed (or one baked butternut squash, flesh scooped out)
2 cups vegetable stock
salt to taste

In a medium soup pot on medium heat, saute the onions in oil till translucent. Add the garlic, ginger, garam masala, and curry powder; saute for 2 minutes, stirring often to avoid sticking. Add the potatoes, squash, and stock. Bring to a boil, then reduce heat. Simmer for 15-25 minutes or until vegetables are tender. With a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids and slowly increase blending speed). Return to pot, reheat, and serve.