In a large saucepan, heat the olive oil over medium-high heat.

Add the sliced carrots, chopped onion, and minced garlic.

Cook until the vegetables are tender, about 5 minutes.

Stir in the minced ginger, curry powder, cinnamon, and nutmeg.

Cook for 1 minute, allowing the spices to become fragrant.

Add the butternut squash chunks and organic apple juice to the saucepan.

Bring the mixture to a boil, then cover and reduce the heat to simmer for 15 minutes or until the squash is tender.

Using a blender or food processor, puree the soup in batches until smooth.

Return the pureed soup to the saucepan and heat through.

Serve the spiced butternut bliss soup hot or chilled, garnished with a sprinkle of cinnamon or fresh herbs if desired.