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This recipe is designed for the Morphy Richards soup maker
Gently fry the leek with the oil in a pan, and sweat for about 5 minutes, until it becomes soft.
Add the garlic, ginger, and cumin seeds. Sauté the mixture while stirring constantly, until it becomes very fragrant.
Put this mixture into the soup maker, with the butternut squash and lentils. Add the stock cubes and enough hot water to reach the 1300ml mark.
Use the chunky mode to make the soup. After cooking, briefly use the blend mode to get the desired consistency. It shouldn't be too smooth, the texture is better with some chunky bits of squash.
Season the soup with salt and pepper to taste.
Pour the soup into bowls. Top each bowl with a dollop of créme fraiche or cream, and a sprinkle of fresh parsley.