Squash and apple soup with coriander fragrance

Preparation

1. Peel the squash and apples. Remove the seeds from the squash, then cut into large cubes.
2. Also chop onion. Peel and dice the potato. Set aside for later use.
3. In a large saucepan, melt butter, add squash, apples, onion and potato. Cook until the first drops of liquid appear.
4. Pour in chicken stock and simmer over medium heat for 20 minutes. Season with salt and pepper.
5. When all the vegetables are cooked, process in a food processor, then return the mixture to the saucepan. Add the cream and blend.
6. Just before serving, cut the tomato into small squares and divide between 6 individual bowls. Pour the hot soup into the bowls, then garnish with coriander.