For stovetop and Instant Pot: Heat oil in a large pot or cooking insert over medium heat or saute function then add onion, garlic, carrot, and salt. Cook for a minute to soften. Add apple, squash, thyme leaves, ginger, and nutmeg. Stir to combine and cook for 30 seconds to a minute. Add broth then cover. For stovetop, simmer until squash is soft and completely cooked through, about 20 minutes. For pressure cooker, set on manual for 12 minutes.