Heat olive oil in a stock pot. Once hot, add chopped onion. Cook until translucent.
Add chopped squash and garlic, and cook until tender.
In a blender, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
Put back in the pot and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.