Peel and chop the squash into cubes (bite sized).
Add squash, carrot, salt and pepper to medium sized pan, sauté for 5 minutes in olive oil.
Add onion, garlic and ginger, along with cumin and smoked paprika.
Mix and sauté for 3 to 5 minutes until well mixed and the aroma has really become noticeable. It should smell amazing!
Add the vegetable broth and simmer on a low boil until the butternut squash and carrots are cooked (tender to pierce with a fork).
Remove from the heat and pour into a high speed blender. Blend until fully mixed and creamy.
Return to sauce pan on low heat and adjust the taste with any additional salt or pepper.