Chunky butternut mulligatawny-it's in the latest edition of BBC Good Food (but not yet available online), but it's so gorgeous I'm going to type it out for anyone interested:
2 onions, finely chopped
2 celery, finely chopped
2 eating apples, peeled & finely chopped
1/2 small butternut, peeled and chopped into small pieces
2-3 heaped teaspoons curry powder
1 tsp ground cinnamon
2 cans toms
1.5 litres veg stock
140g basmati rice
Add oil to a large pan, slowly soften the onions/celery/apples for 10 mins. Add squash & spices, cook for 2 mins then add toms & stock. Cook for 15 mins, then add rice. Stir and cook for further 12 mins until veggies and rice cooked.
Season as required.
Enjoy (disclaimer: there are a couple if extra garnish ingredients, such as parsley and mango chutney, which I haven't used!)