In a large soup pan, sauté ginger and garlic in olive oil until aromatic.
Add squash, potatoes, onion, and apple to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently.
Add broth and bring to a boil. Turn heat down and continue to simmer, partially covered until potatoes, apple, and squash are tender.
Remove the pot from the stove. Using tongs or slotted spoon, remove and discard, garlic, and ginger.
Blend the remaining mixture with an immersion blender or transfer to a separate blender. Blend until completely smooth.
Return the soup to the stove on low heat and mix in the coconut milk, water, and lemon juice. Continue to heat through on low heat, stirring well. Season to taste with salt and pepper.
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