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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!
For a vegetarian meal substitute chicken stock with vegetable stock.
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