Butternut Squash and Apple Soup

From MarthaStewart.com, Makes 8 cups, serves 6

2 Tbl olive oil

1 onion

2 cloves garlic, chopped

2 Tbl fresh ginger, grated

½ tsp turmeric

1/8 tsp cinnamon

1/8 tsp cardamom

dash ground clove

2 carrots, chopped

1 tart apple, peeled and chopped

Course 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, 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, then puree in a blender or using an immersion blender until smooth.  Adjust seasoning if necessary.