Start by sautéing a diced onion in a large pot. When onions are translucent, add one chopped butternut squash and 4 chopped apples. Sauté for about 10 minutes or until squash and apples are golden and begin to brown. 

Add 1 teaspoon salt and ¼ teaspoon pepper, 1 teaspoon cumin and ½ teaspoon coriander. Add a ½ inch of ginger, either whole or diced, depending on how much ginger flavor you like. Adding a whole piece and removing it after simmering will impart a more subtle flavor; dicing it into the soup will give it a powerful taste. 

Add 4 cups of liquid (chicken stock, vegetable stock, or water) and simmer 30 minutes, or until very soft. 

Purée in a food processor or with a hand blender. 

To garnish, either chop an apple and toss with a little lemon juice, or cut ginger into thin matchsticks and fry into crispy ginger chips.