Heat the olive oil over medium heat in a medium-sized soup pot. Add the shallots, celery, ground cumin, ground coriander and salt, cook for 5 minutes. Then add the garlic and cook for a further 5 minutes - just watch the garlic doesn't burn. When the shallots and celery are softened, add the butternut squash, bay leaves, lime zest, chipotle paste (or chopped rehydrated chipotle chilli) and hot water. 

Bring the soup to a boil and then turn down and simmer for 5-10 minutes or until the butternut squash is soft but not yet fully cooked. Mine only took 5 minutes from boiling point. Add the corn into the pot and cook a further 5 minutes.

When fully cooked, remove the bay leaves and the lime zest, and also remove half of the vegetables from the pot with a slotted spoon and reserve. Whizz up the soup with a hand blender or carefully pour into a large blender - leave room for steam at the top! When the soup is smooth, return to the pan and add the rest of the vegetables. You can put this on a low heat if it needs to be warmed again but it should still be steaming hot. 

To serve the soup, ladle into bowls and squirt the juice of half a lime over each bowl. Top with a few tablespoons coriander, fresh chilli and a dollop of greek yogurt. Slurp! 

Makes 4-6 servings.