Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter1/3 cup white flour
3/4 cup cream
thyme to taste, 1/2 t. ginger, 1 T tamari, pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.