Peel the squash (with a carrot peeler, in case you aren't sure), and cut the squash into chunks. Place in a large sautee or soup pan and cover with water. Add vegetable or chicken bouillon. Bring to a boil, then simmer until soft.
Drain off the water and transfer the squash to a food processor or blender. Blend until smooth. Add curry power or paste to taste. Serve. Add a dash of nutmeg or cinnamon for an extra zing.