Heat olive oil in a large saucepan over medium-high heat.
Add carrots, onion, celery, garlic, apple, and butternut squash to pan; cook for 5-7 minutes or until fragrant and beginning to cook through, stirring occasionally.
Add broth and juice; bring to a boil and reduce to a simmer.
Add salt, thyme, sage, pepper, and ginger. Simmer for 15 minutes or until vegetables are tender.
Use an immersion blender (or transfer mixture to a blender container) and blend until smooth. Stir in lemon juice.