Heat the olive oil in a medium-sized saucepan and add onion and garlic, stirring often until tender, for around 6-8 minutes.
Add ginger and spices and cook until fragrant, about 1 minute.
Add the carrots, apple, butternut squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
Cook until the vegetables are tender, for about 20 minutes.
Let it cool and then purée the soup in a blender until smooth. Re-heat after blending and serve sprinkled with more pepper.
Andy’s Sugar Safe® Tips
Sprinkle with some toasted pumpkin seeds or walnuts, or serve as a side to your favourite protein dish, to add to your macronutrient (protein/fat/carbohydrate) content.