For baby version: In a large pot, heat oil over high heat. Add carrots and butternut squash and sauté for 4-5 minutes.
For adult version: Once you have pureed soup and removed desired amount for baby, return adult portion of soup to pot and heat through, if needed. Add salt and pepper to taste and an additional ¼-1/2 teaspoon cumin, plus 1/8 teaspoon cayenne pepper and 1 tablespoon fresh lemon juice to adult version of soup only. Add additional 1 cup of broth or ½ cup coconut milk, to thin pureed soup to desired consistency.
NOTE: Babies should NOT have salt before age 1. Spices and fresh herbs are ok for for babies 7 months or older, but use spices cautiously, watching for allergic reactions and making sure not to add strong spices, like chili or cayenne pepper to baby's food.