Butternut or Acorn Squash Soup

1 tbsp butter. 1 onion, chopped. 1 tsp grated fresh ginger root or 1 tsp powdered ginger. 2 apples, peeled, chopped. 2 1/2 cups chicken stock. 1/2 tsp dried thyme leaves. salt and pepper. 2 tbsp chopped fresh parsley. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley. Makes about 5 1/2 cups or 4 servings.