This soup is so easy to make with the help of some canned organic butternut squash.
Heat oil in soup pot over medium heat.
Add onion and garlic. Cook until tender, about 8 minutes.
Add ginger, turmeric, cinnamon, cardamom and cloves. Cook until fragrant, about 1 minute.
Add carrot and apple, butternut squash and broth. Bring to a boil.
Cover partially and reduce heat to simmer.
Add salt and pepper.
Cook until vegetables are tender, about 30 minutes. Let cool slightly.
Puree soup until smooth using a blender, food processor or immersion blender.
Add more salt and pepper as needed.