Butternut Squash Soup With Cinnamon Recipe

Ingredients

2 tablespoons butter1 medium onion, chopped1 medium butternut squash (about 4 pounds), peeled and cubed3 cans (14-1/2 ounces each) vegetable broth1 tablespoon brown sugar1 tablespoon minced fresh gingerroot1 garlic clove, minced1 cinnamon stick (3 inches)1 package (8 ounces) cream cheese, cubed and softenedOptional: Crystallized ginger and fresh cracked pepper

Preparation

In a small skillet, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Transfer to a 5- or 6-quart slow cooker; add squash. Combine broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours.

Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.