• 600 g squash (peeled and de-seeded)
  • 200 g onions (peeled)
  • 200 g potatoes
  • 1 clove of garlic
  • 2 dessertspoons of ground coriander
  • 1 l hot stock
  • salt and pepper
  • olive oil
  • bunch of fresh coriander


  • Place a saucepan over a medium heat and then add a drop of olive oil. Add the squash, potatoes, onions, garlic and ground coriander.
  • Cover and leave to simmer for about 15 minutes, stirring occasionally. Pour in the hot chicken stock and bring the soup to the boil.
  • When the squash is tender the soup is ready to be blended.
  • Stir in the roughly chopped fresh coriander and serve or allow to cool and freeze for when you need it!