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. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Makes 2 litres (8c) soup