Preheat oven to 375°.

Cut squash into quarters, remove seeds, and place on a baking sheet flesh-side up. Spoon maple syrup into the squash cavities and bake in the preheated oven for 1–1½ hours or until very soft.

Poke holes into sweet potatoes and either microwave 10–20 minutes on high until soft or place on a baking sheet in the oven along with the squash to bake until soft, 30–60 minutes.

Combine broth and banana baby food (or mashed banana) in a large pot and bring to a boil. Add carrots and garlic to broth and bring to a boil, then simmer 10–20 minutes until carrots are soft.

When sweet potatoes are fully baked until soft, remove from oven and let cool enough to touch so you can peel away and discard skins. Add the flesh to the simmering broth.

When squash is fully baked until soft, remove from oven and let cool enough to touch so you can scoop flesh from skin and add to simmering broth. Add ginger and spices, then purée soup using an immersion blender. Simmer approximately 30 minutes until flavors meld.

Garnish with fresh fennel fronds (optional). Enjoy!