• Spray oil in a large pot and sauté the onion, apple, and carrot for 3 to 4 minutes. Add the ginger and mix well. • Add the squash and the broth made with the bouillon cubes and water. Bring to a boil, then simmer uncovered for 20 minutes or until the vegetables are tender. • Blend the soup until smooth, reheat, and season with nutmeg, a pinch of salt, and pepper. Serve, sprinkled with chopped parsley.