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Soup is the perfect lunchtime meal or starter for dinner, especially when it’s chilly outside, and this delicious variety from Eadie Manson is just the thing to serve up this winter.
Made with butternut squash and cumin, as well as garlic and parsley, the fragrant soup, which is one of chef Eadie Manson’s ‘winter warmer’ dishes, is sure to hit the spot.
Here is the recipe complete with step-by-step instructions if you’d like to try it out for yourself.
• 2 onions
• 2 cloves of garlic
• 2 tbsp of ground cumin
• 1 tbsp of cumin seeds
• 2 butternut squashes
• Vegetable stock
• 25g chopped parsley
1. Dice the onion and crush the garlic. Sweat in a little oil until softened then add the cumin powder and seeds and cook for 2-3 minutes. Be careful not to singe the powder or the seeds
2. Peel and dice the butternut squash and remove the seeds. Add to the pot and cook for 2 minutes
3. Barely cover with the stock, bring to the boil and simmer until tender
4. Blend the soup until smooth. Re-season. Garnish with some chopped parsley