Roast your butternut squash in the oven at 350 degrees for an hour. Last five minutes put in broiler so some get toasty on top. Sprinkle with olive oil, garlic and finely chopped parsley.
Brown the potatoes, apple and garlic with olive oil and salt and pepper.
To 4 cups of beef broth, add spices (cloves and pumpkin spice)
Add roasted butternut squash to the apples, garlic and potatoes.
Add beef broth and simmer for 45 minutes.
Serve either as a stew.
Or place in blender, add milk and serve as soup.