In a medium soup pot, heat oil on medium heat. Add the chopped onion.
Sauté the onion for 5 minutes. Then add in the curry powder, salt, red pepper, and black pepper.
Add the chopped potato and butternut squash. Add 3 cups of vegetable broth. Cover with lid.
Bring to boil, reduce heat and simmer for 20 minutes. Turn off heat. Allow to cool down. Taste for salt, and season with salt to taste.
Carefully transfer to a blender or food processor in thirds and place a kitchen cloth over the lid to hold it down while you blend at low speed. This is because when blending hot liquids, the heat may cause the lid to pop off, so please be careful. Transfer liquid back to the pot.
Ladle the soup into bowls. Garnish with chopped parsley. The soup should be thick and creamy. If too thick, you may add in a little water.
Optional: serve with some freshly cracked black pepper on top, or with some grated Parmigiano-Reggiano cheese and serve!