Butternut Squash Soup

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 and 1 cup of cream. 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 blender, Adjust seasoning as necessary.