1. Peel and cut the butternut squash and the potato into large cubes.
  2. Heat the olive oil on medium heat, add the chopped onion and sauté until softened.
  3. Add the diced butternut squash and potato, cover with water.
  4. Simmer around 30 minutes, or until butternut squash get tender.
  5. Add coconut milk, curry powder, salt and pepper, and blend the mixture well until smooth.
  6. Serve into soup bowls and sprinkle with ZEN granola to top.