In a large saucepan place the butternut, curry powder, garlic, stock cube and 400ml water.
Cover with a lid and bring to the boil
Reduce the heat and simmer for 30 minutes, until the butternut is tender
Allow the soup to cool slightly, then puree, either in a blender or with a stick blender in the saucepan, until smooth
Stir in the buttermilk and heat slowly until just hot
Serve with fresh buttered bread
Sprinkle or spoon over a topping
Notes
Use any or a combination of any of these toppings: roughly chopped coriander leaves (cilantro), sliced red chilli, crumbled feta, toasted pumpkin seeds, sour cream, yoghurt, crispy bacon crumbled or a sprinkle of cumin.