Place a Dutch oven over medium heat, and heat olive oil.
Add minced garlic, ginger and chopped onion. Cook about 5 minutes. Add hot curry powder, salt, pepper and nutmeg, and stir well about 1 minute.
Add acorn squash, and mix well. Cook about 5 minutes. Add vegetable broth and bring to boil. Once it boils, reduce to a simmer. Cover the pot lid, and simmer about 30 - 40 minutes until squash is soft. Let cool some.
Using a blender, puree in batches.
Return the soup to the Dutch oven. Add in the kale and the mushrooms. Cook for 2 - 3 minutes.
Serve and enjoy!