Heat a pan on medium-high heat and add the oil.
Sauté the onion, garlic and ginger for 2 minutes until sweating.
Add the remaining vegetables and seasoning to the pan and cook through for a minute.
Add the vegetable stock and the sprigs of thyme to the pan, reduce to low heat to simmer and cook for approx 30 minutes until all vegetables are tender.
Blend the contents of the pan either in a blender or with a handheld blender until smooth.
Empty the contents back into the pan and serve with a garnish of reduced fat creme fraiche (omit for a less calories and vegan soup), toasted butternut squash seeds, freshly ground black pepper, chilli flakes and an extra sprinkle of thyme leaves.