Spiced lentil butternut squash soup

Ingredients

• 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

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