Chop the onion or slice the leek. Chop or mince the garlic. Chop the butternut squash or pull out the pumpkin guts (separate out the seeds) and chop any big bits.
Heat oil in a pan and then soften garlic and leek/onion.
Add the cumin and fry for a couple of minutes.
Add squash/pumpkin, lentils, chickpeas and apple and stir until covered in the spices.
Add stock, bring to a boil and then simmer. Cover and cook for around 15-20 minutes or until the squash/pumpkin and apple are no longer hard.
Puree the soup with a hand blender or put in a food processor until smooth.
Mix yoghurt and lemon juice. Season with salt and pepper.
Serve up soup, mix in a swirl of the yoghurt mix on top and serve with toast of your choice - we used cheesy sourdough which was delicious.
If you have used pumpkin guts, roast with salt and pepper in the oven and you can sprinkle them on top of the soup or eat as a snack later.