Spiced Lentil & Butternut Squash Soup

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tbsp olive oil

2 onions, finely chopped

2 garlic cloves, crushed

¼ tsp hot chilli powder

1 tbsp ras el hanout

1 butternut squash, peeled and cut into 2cm pieces

100g red lentils

1l hot vegetable stock

1 small bunch coriander, leaves chopped, plus extra to serve

dukkah (see tip) and natural yogurt, to serve

Directions at bbcgoodfood.com

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