Heat oil in large pot over medium heat. Add the onion and garlic, and cook until tender 6-8 minutes.
Add the ginger and spices and cook until fragrant, about 1-2 minutes.
Add the carrots, apple, and squash along with 3 cups / 750ml filtered water.
Bring to a boil, cover partially, reduce to a simmer. Cook until veggies are tender, about 20-30 minutes depending on how large your pieces are.
Once cooked, remove from heat and let cool slightly. Ladle into a blender and working in batches if necessary, blend until smooth. Adding salt and pepper, lemon if desired to taste. Serve with toasted or activated seeds and a drizzle of oil.
Store in the fridge 5-6 days, or in the freezer up to 3 months!