North African Butternut Squash Soup

INGREDIENTS (4 servings)

1 butternut squash, peeled and diced
1 medium onion, finely sliced
2 medium potatoes, diced
2 sticks of celery, finely sliced
3 cloves of garlic, roughly chopped
Olive oil
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
Salt
Black pepper
¼ tsp chili flakes
3 Tbsp chopped fresh coriander
Plain yogurt

METHOD

Heat 2 Tbsp of olive oil
Fry the onion until soft
Add the celery and garlic
Fry for a further 2 minutes
Add all the other ingredients except the fresh coriander and yoghurt
Add 4 pints of boiling water
Bring to the boil and cook for 45 minutes until the potatoes and squash are very soft
Check and adjust the seasoning
Add the fresh coriander
Liquidize until very smooth
Serve with a generous dollop of yoghurt