Prepare butternut squash by peeling and removing the seeds. Cube it and set it aside.
Peel and cube the potatoes, set aside with the squash.
Melt the butter in a large soup pot.
Add the carrots and onion, sauteé until soft.
Stir the squash and potatoes into the vegetables in the pot.
Add the chicken stock (canned is fine) and bring to a boil. Reduce heat and simmer partially covered for 40 minutes.
Add Miss Hélène's Curried Favour Seasoning.
Pureé the soup in small batches in a blender.CAUTION: Blending hot foods can be dangerous. The built up steam can actually blow the lid off the blender. To prevent this from happening, fill the blender or food processor up only halfway and blend in batches. It's a good idea to let the mixture cool for a few minutes before you start. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
Return mixture to soup pot. Add can of evaporated milk, reserve 1 tbsp for optional garnish and re-heat again before serving if needed. Thin out with chicken stock to desired consistency as needed.
Optional Garnish: Mix 2 tbsp sour cream with 2 tbsp blue cheese dressing and 1 tbsp milk. Drizzle in a spiral pattern over each bowl of soup. Take a toothpick and drag it from the outer edge of the swirl towards the center clockwise to create a flower pattern, or drizzle in drops, or do both as in the photo. Add a sprinkling of chopped chives or green onions.
Serve soup hot with a dollop of sour cream or above optional garnish.