Butternut Squash and Chives Soup

1 Onion, chopped
2 Garlic cloves, minced
4 cups Butternut squash. diced
2 cups Potato, diced
33 oz. Vegetable Stock
Sour Cream and Chives, for garnish
Optionally:
1 Tab Curry powder
1 tea. Red Pepper flakes

Heat oil in a pot and add chopped onion and garlic. Cook until onion has softened. Add Butternut squash and potato and cook for 5 minutes. Add stock and salt and pepper to taste. Cover and bring to a boil. Simmer until potato is tender.  Cool soup a bit so that the heat does not make pressure in the blender to blow the top off. Blend soup and reheat, if necessary. Top with sour cream and chives.