Place rice and 1 1/2 cups stock in pot and bring to a boil. Add 1 tablespoon butter, reduce heat to low, cover and cook to tender, about 15 minutes.
Heat olive oil, 2 turns of the pan, in a soup pot over medium-high heat and add remaining 2 tablespoons butter to oil. When foam subsides, add butternut squash, onion, apples, celery, bay, salt, pepper, curry and chili powders, cinnamon and nutmeg. Cover and cook to tender, 12-15 minutes, stirring occasionally. Add tomatoes, remaining 4 1/2 cups stock and chutney; stir to taste and keep warm on low until ready to serve.