Preheat oven to 375 F.
Roast butternut squash, apple, carrots, onion, in baking dish until each is softened. Check at 20 minutes for onion, and ten minutes after that.
Remove the apple, carrot and onion and set aside.
Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
Scoop the seeds out and discard. Scoop out flesh into a bowl.
Season squash with cinnamon, ground cloves, salt, pepper.
Place squash, carrots, apple, maple syrup, water into Vitamix and blend until thoroughly blended and completely pureed. Add water in 1/2 cup at a time, and continue until you have the consistency you want.
Move the soup into a pot to heat on low.