Curry Butternut Squash Soup

We're still making our way through this year's Backyard Butternut Squash. Here's a yummy recipe that I made today:

1 Large Butternut Squash
6 Cups Broth
1 Onion
1/2 Cup Soy Milk (or other milk product)
2 Tablespoons Curry Powder
2 Tablespoons Olive Oil
1/2 Teaspoon Cinnamon
1 Teaspoon Lemon Juice
Salt to taste

Cut squash in half, remove seeds, cut into 2-3" cubes, cut off skin.
Put squash in a large pot with broth and simmer for about 30 minutes, or until squash is soft.
Heat olive oil, curry and cinnamon in a pan.  Chop onion, add to pan and saute on low-medium heat until onions are cooked - approx. 5 minutes.
Combine onions with cooked squash and broth.
Puree the soup in a blender.  It will take two or three batches to blend it all.  Return pureed soup to the pot, add soy milk, lemon juice and salt.