Butternut Soup

You can halve quantities exactly and will serve 4

2 medium butternuts
1 apple
2 medium onions
4 tablespoons butter
1 ¼ tsp medium curry powder
4 tblsp flour
Pinch ground nutmeg
2 chicken stock cubes
3 cups boiling water
2 cups milk
1 ½ tsp salt

1. Peel, seed and dice butternuts. Peel core and chop apple. Peel onions and chop roughly.
2. In large saucepan sauté the chopped onions in butter. Add curry powder and fry mixture lightly. Add butternut and apple and sauté the mixture for a while. Add the flour and nutmeg and fry.
3. Dissolve chicken cubes in boiling water. Add the stock together with the milk, add salt to butternut mixture.
4. Boil with lid on over moderate heat until the butternut pieces soft. Stir mixture occasionally.
5. Puree or blend till smooth. The colour of the soup should be deep yellow and texture creamy. Serve hot.