Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender.

Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender.

Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste

When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed.

Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth.

Cook for further 30 minutes and serve with the fresh corriander added at the last minute.