Name: Autumn Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Butternut Squash (peeled, seeds removed and cut into rough cubes of about 1.5 inches); 300 g Harlequin Squash (or other squash of your choosing (peeled, seeds removed and cut into rough cubes of about 1.5 inches); 2 1/2 tbsp olive oil; A small handful of fresh thyme sprigs; 1 large carrot (140g) (peeled and roughly chopped); 1 large onion (180g) (chopped); 2 cloves of garlic (minced); 1/2 tsp turmeric; 1 heaped tsp ground cumin; 1/2 tsp ground coriander; 500 ml vegetable stock; 1 tsp sea salt; 1 tsp cracked black pepper; Natural yoghurt (for serving (optional)); Dried red chili flakes (for serving (optional)); Pumpkin seeds (for serving (optional))