Heat the olive oil in a large pot. Sauté the onions until soft but not golden. Add the potato and curry powder, fry for 1 min making sure that it does not stick.
Add the butternut and then the stock and milk. Cook until all vegetables are soft.
Liquidise and season with salt and pepper.

Trickle over a few spoons of thick cream and serve with crispy croutons and fresh herbs.