Apple Squash Soup

In a saucepan, melt 1 T. butter over medium high heat.  Stir in 1 tsp. ground ginger,1 pkg. (20 oz.) butternut squash, 1 16 oz. can sweet potatoes 2 cups water and 2 cups chicken broth.  Heat to boiling over high heat.  Reduce the heat to medium and cook for 15 minutes until the squash is tender.  Stir in 1 ½ cups applesauce and cook 1 more minute.  Stir in 1 T. butter, ½ tsp. salt, and ¼ tsp. freshly ground pepper.  (Tarragon and rosemary sprinkled on top can be a nice addition to this soup!)  Serves 4-6