Peel and chop squash, toss with olive oil, salt and pepper until coated. Lay out on baking sheet and bake at 400°F, turning occasionally, for about 50 minutes (or until tender).

Chop up onion and sauté in olive oil in a large pot. Add a fair bit of smoked salt, and quite a bit of curry powder (probably a tablespoon or so?) and a pinch of nutmeg and ginger. Sauté until nice and translucent. Add roasted squash, and a container of veggie broth. Puree with an immersion blender until nice and smooth, adding more broth as necessary for desired consistency. Add a splash of lemon juice, and a bit of maple syrup if it needs more sweetness.