Peel the squash, remove the seeds and cut into chunks. Peel and slice the onion. Peel and dice the potato. Pour a couple of tablespoons of olive oil into a large saucepan, add the onions and over a medium heat cook for a couple of minutes. Don't let them take on too much colour. Add the diced squash and potato and continue to cook for about 5 minutes. Add the stock and bring to a simmer. Remove the stalks from the fresh coriander and add them to the soup. Reserve the leaves for later.
Simmer until all the vegetables are soft, remove from the heat and allow to cool a little. Blitz
the soup in a blender or food processor and pour it back into the pan.
Stir the cream into the soup. Chop the coriander leaves and add them to the soup, reserving a pinch or two as a garnish. Bring the soup back to a simmer. Serve with the reserved coriander sprinkled over the top.