From Christie's Corner

Heat a large pot over medium-high heat. Add the oil and sauté the onions for a few minutes.
Add the garlic, ginger, ground cumin and ground coriander, cooking for a couple more minutes.
Add the squash, tossing to coat in the spices.
Add the stock.
Bring to a boil, then reduce to a simmer and cook, covered for 10 minutes.
Add the apples and cook another 10 to 20 minutes, or until the squash is cooked.
Puree with an immersion blender or in a blender.
Season to taste.
Serve with grated old cheddar, a splash of cream or a dollop of crème fraiche.
Those who live on the edge may do all three.