Vegan soup seems hard without cheese or sour cream, but this one is a winner!
Heat 1 T olive oil in a large pot over medium heat. Add the onion and saute until soft (about five minutes or so).
Add the broth, roasted squash/potatoes, and curry paste and bring to a boil. Reduce heat and simmer for 10-15 minutes.
(adapted from Our Best Bites)