Heat a pot over medium-low heat. Add in the olive oil and the onion. Cook until the onions are translucent, about 4-5 minutes. Add in the squash, potato, and carrot. Cook for about 5 minutes until the squash begins to soften. Stir in the Lee Kum Kee Minced Garlic, cumin powder, coriander powder, turmeric, smoked paprika, mustard powder, cinnamon, and cayenne pepper. Cook for another minute.