Spicy Butternut and Vegetable Stoup - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 1 cup basmati rice
• 6 cups chicken stock or vegetable stock, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 small butternut squash, peeled, seeded and cut into small dice
• 1 large onion, chopped
• 2 Pink Lady or Honeycrisp apples, peeled and chopped
• 2 ribs celery with leafy tops, chopped
• 1 large bay leaf
• Salt and pepper
• 2 round tablespoons curry powder (yellow/mild/madras)
• 1 tablespoon chili powder, such as Gerhardt’s brand
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 can diced tomatoes or chunky crushed tomatoes (28 ounces)
• 1/2 cup sweet mango chutney, such as Patak’s brand
• 1/2 cup cilantro or parsley, chopped
• 1 small bunch scallions, thinly sliced, whites and greens
• Small wedges of lime