Cut the precut butternut squash into 1-inch pieces. Toss in a bowl with pepper, olive oil(Affiliate Link), and granulated garlic. And place on a cookie sheet(Affiliate Link) with parchment paper(Affiliate Link)—Cook butternut squash pieces for 20 minutes.
After butternut pieces are fork-tender, put in a pot, and add the chicken broth, cinnamon(Affiliate Link), curry, ginger, and salt.
Use an emulsion blender and blend until smooth. Add the light cream and blend some more until smooth and creamy.
