If you don't have a mortar and pestle, you can place a small, heavy skillet on top of the coriander seeds; slowly rock it back and forth until the seeds are crushed.
2 Tbsp. olive oil or unsalted butter
2 onions, chopped fine
1 (2-lb.) butternut squash, peeled, seeded, and chopped into 1/2" pieces (about 4 cups)
4 garlic cloves, minced
2 tsp. coriander seeds, toasted and crushed
6 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (15-oz.) can diced tomatoes
1/2 cup quinoa, rinsed
6 thyme sprigs
Salt and pepper
4 cups baby spinach
2 Tbsp. chopped fresh basil
1 1/2 tsp. balsamic vinegar
1/2 cup almonds, toasted and chopped
1/2 cup grated Parmesan cheese