2 leeks- white part only chopped
1 large onion- chopped
1 cup carrots- diced
4 cups stock/water
2 Tbsp butter/oil
2 cups butternut squash peeled and diced
1 tart apple peeled and diced
1/4 tsp curry/ 1/4 tsp nutmeg
Sautee leeks and onions in the butter/oil until soft
Add squash, carrots, apple and stock and cook until squah is soft
Add curry
Puree