Moroccan Chickpea and Squash Soup

This is a little like the famous Moroccan soup, Harira, which is used to break fast during Ramadan.  I make no claims for its authenticity, but this version, made with odds and ends from the fridge, was most delicious.  It would be great to give to a vegan, but very nice for everyone else, too, especially if you suspect you might be coming down with a cold!  Simply sweat a large onion in some olive oil, and stir in the following spices: ground cumin, ground coriander, ground ginger, paprika and chilli powder - a teaspoon of each, and a half teaspoon of ground cinnamon.  Add a tin of tomatoes and a couple of cloves of garlic, chopped.  Now, add some butternut or other squash - a small one, or in my case, half of a 'sweet mama' squash used in a risotto earlier this week.  Add a tin of drained chickpeas, and a litre of water mixed with a couple of teaspoons Marigold stock powder.  Simmer all nicely for 20 minutes or so, blend half of it and return to the pot, with lots of chopped fresh coriander leaf and a spritz of lemon juice.  Yummy!