Saute carrots, celery and onion in 2 T butter.
Add 3 cups water (or chicken broth), diced butternut squash, apple and sweet potato.
1 tsp freshly shaved ginger root, 1 tsp nutmeg, 1/2 tsp cloves.
Simmer about 30 min.
Remove veggies with a slotted spoon – blend until creamy.
Add a dollop of cream, or whole milk ( dairy is actually optional but makes it creamier)
a tiny sprinkle of brown sugar.
Oh. my. goodness.