Peel, de-seed, and chop the butternut squash into approximately 1-inch pieces.

Chop the onion into small pieces.

In a large saucepan, combine the chopped butternut squash, chopped onion, ground cumin, and ground coriander.

Dissolve the vegetable stock cube in 1 pint of hot water.

Pour the vegetable stock over the squash and onion mixture in the saucepan.

Bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the squash is tender.

Remove the saucepan from the heat and let it cool slightly.

Carefully pour the soup mixture into a blender or food processor.

Blend until smooth.

Return the blended soup to the saucepan.

Reheat the soup gently over low heat.

Season the soup to taste with salt and freshly ground black pepper.

Serve hot, garnished with chopped fresh parsley.