Ingredients:
2 medium butternuts
1 apple
2 medium onions
4 TBSP vegan buttery spread (Earth Balance)
1 1/4 tsp medium curry powder
4 TBSP cake flour
pinch of ground nutmeg
2 vegetable stock cubes
3 cups boiling water
2 cups of soy milk (or coconut milk)
1 1/2 tsp salt

How to make:
Trim off the stem and blossom end of the butternut squash. Halve lengthwise and scoop out and discard the seeds and fibers. Cut into large chunks and carefully peel each chunk. Cut the peeled chunks into 1-inch pieces.

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.  Add the curry powder and fry the mixture lightly. 
Add the butternut and apple and saute the mixture for
a while (about 10 minutes).  Add the flour and nutmeg and stir-fry lightly.

Dissolve the vegetable 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.  The color of the soup should be a deep yellow
and the texture creamy.  Serve the soup hot.
Makes 8 cups of soup.