Heat the butter in a stock pot. Add the leeks and saute till they soften. Add the apples, butternut squash and ginger and let it cook on medium heat for 5 minutes. Give it a stir every once in a while.
Add the salt, pepper, nutmeg, all spice, cardamom and cinnamon. Stir in well with the apple and squash.
Pour in the vegetables stock and let it come to a boil. Once the apples and squash are cooked through, switch off the heat and let it cool a little.
Blend well in a blender (I used my Nutri Ninja blender) and pour back into the stock pot.
Heat the soup over low-medium heat. Add the heavy cream and check for seasoning. Don’t let it come to a boil once you add the cream.