Makes 2 liters (8 cups) of soup
2 medium butternut squash
2 medium onions
4 T butter/margarine
1 t medium curry powder
4 T cake flour
pinch of ground nutmeg
2 chicken stock cubes
3 cups boiling water
2 cups milk
1 t salt
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly.
In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while.
Add the flour and nutmeg and stir-fry lightly. Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture.
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth. Serve the soup hot. Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley.
For an interesting variation, wash the squash seeds with hot water and bake at 400 degrees with a little olive oil until crisp. Use to garnish the soup.