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Bring the correct amount of water to the boil to make the stock. Add the stock cube and stir until dissolved. Then remove from the heat.
Peel and chop the onion and finely chop the garlic.
Peel and finely chop the butternut squash into 1cm pieces.
Heat the olive oil in a saucepan over medium-high heat.
Add the butternut squash to the saucepan and cook until starting to soften.
Add the onion and garlic to the saucepan with the butternut squash and sauté until the onion is softened and translucent.
Add the cumin and stir until onion mixture is coated.
Add the beans, sage and stock and stir through.
Bring to the boil and then lower to keep at a low simmer.
Season with salt and pepper to taste.
When the butternut squash is soft, remove from the heat and stir through the cream.
Distribute the soup among serving bowls and serve.
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