Preheat oven to 220°C/430 Fahrenheit. Line an oven tray with baking paper.
Toss butternut, onion and garlic with maple syrup, olive oil, ground cumin and thyme leaves. Season well with salt and pepper and roast for 40-45 minutes or until butternut and onion is soft and caramelised.
Transfer roast butternut and onion to a blender. Squeeze out 2-3 cloves of the roast garlic and add to the blender. Pour in 1 ½ – 2 cups of chicken stock and blend until smooth. Add more chicken stock if needed, until you get the consistency you want. Season to taste with lemon juice, salt and pepper.
Heat a drizzle of oil in a fry pan on medium heat and cook haloumi for 1-2 minutes on each side until golden brown. Chop haloumi into cubes and toss with chilli and mint.
To serve, ladle into bowls, or re-heat in a pot on the stovetop if needed. Serve with a good dollop of natural yoghurt, and the haloumi with mint and chilli on the top.