Add crushed and diced tomatoes, broth, butternut squash, apple, maple syrup, chili powder, cumin, smoked paprika, cinnamon and nutmeg. Stir a few times and raise heat to medium-high. Bring to a simmer. Lower heat and allow to simmer, uncovered, until squash is tender, about 35-40 minutes, stirring occasionally. Add a bit of water if mixture becomes too thick during cooking.