This warm and filling soup is easy to make and requires low-key prep and a submersion blender.
I find it helpful to chop the ingredients all at once, so it is easy to put everything into the pot as I work.
Heat oil in a large stockpot and sauté onions for 3-5 minutes. Add garlic, ginger, and sauté for another 2-3 minutes. Add spices and stir together, coating everything. Add carrots and 6 cups of water and bring to a boil. Add sweet potato and squash and simmer for an hour. When all of the vegetables are soft, add the apple chunks, maple syrup and coconut milk. Cook for five more minutes and take off heat. Let cool slightly and begin to blend with submersible blender. Your soup should have a thick consistency. If it does not, continue simmering to evaporate liquids.
Add salt and pepper to taste, I wait until the end to add salt because water evaporates but salt does not and it is easy to add in at the end.