Butternut Squash Soup

1 chopped onion
1 Tablespoon grated ginger root
2 Tablespoons oil
1 Large butternut squash -- peeled, seeded and cubed
2 apples -- peeled, cored and chopped
4 cups water
4 teaspoons chicken base
salt and pepper to taste

Sauté onion and ginger in the oil.  Add squash, apples, water and chicken base.  Bring to a boil, cover and simmer for 15 minutes until squash is tender.  Puree with a stick blender until smooth.  Add salt and pepper to taste.  Depending on the size of the squash, makes about 4 two cup servings.

Hint:  I microwave the squash, apples and onions for a hurry-up option.