Autumn Squash Soup

Ingredients

• 7/8 pound butternut squash peeled and cut into rough cubes of about 1.5 inches
• 2 1/8 cups squash Harlequin, or other squash of your choosing peeled and cut into rough cubes of about 1.5 inches
• 2 1/2 tablespoons olive oil
• 1 handful thyme sprigs fresh
• 1 large carrot 140g peeled and roughly chopped
• 1 onion large, 180g chopped
• 2 cloves garlic minced
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 1/8 cups vegetable stock
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper

Nutrition

• Calories : 190 calories
• Carbohydrate : 27 grams
• Fat : 9 grams
• Fiber : 5 grams
• Protein : 3 grams
• SaturatedFat : 1 grams
• Sodium : 1110 milligrams
• Sugar : 5 grams