Heat oil in a medium pot over medium heat. Add onion and sauté until translucent, add garlic and squash and sauté one minute. Add water and ginger, increase heat to high and bring to boil. Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream. Blend soup with an immersion blender until smooth. Serve immediately. If using a traditional blender, allow soup to cool, blend and reheat before serving.

NOTE: Do not blend hot liquids in a traditional blender; splattering liquid will cause severe burns.