This is so one of my favourite dishes!!
Lightly fry 3T butter and 2 chopped onions. Add 4 cups of blocked and peeled butternut. Cook slowly to absorb butter whilst stirring. Add 3T flour, 1t curry powder, pinch of nutmeg. Stir well. Add 3 cups chicken stock (1 and half cubes), 2 cups milk, zest and juice half an orange (or use fresh juice). Boil slowly for 15 minutes and then liquidise. Add salt and pepper to taste.
Serve with a little cream and chopped chives! I also like to add some roasted nuts or seeds for crunch!