1. In large pot, sauté carrots, squash, ginger and onion in olive oil until onions begin to soften.
2. Add apples and water and simmer until vegetables are soft.
3. Puree using a hand blender and add sweetener and spices.
4. If soup is too thick, use water or apple juice to thin it.
1/2 butternut squash, peeled and cubed
2 apples, peeled and diced
1 tbsp. olive oil
1 onion, diced
1 carrot, peeled and diced
2 tsp. grated fresh ginger
10 cups water
1 tsp. nutmeg
1 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric
1/2 cup honey or brown sugar (optional)