Spiced Butternut Squash and Apple Soup

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, chopped

1 inch fresh ginger, grated (2 tablespoons)

1/2 teaspoons turmeric

1/8 teaspoon cinnamon

1/8 teaspoon cardamom

Dash ground cloves

2 carrots, peeled and chopped

1 tart apple, peeled, quartered, and chopped

4 cups chopped butternut squash

Coarse salt and pepper

Heat olive oil in a medium saucepan over medium heat.

Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute.

Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

Cook until vegetables are tender, about 20 minutes. Let cool slightly.

Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

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Spiced Butternut Squash and Apple Soup