Butternut Squash Soup with Cinnamon

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium butternut squash (about 4 pounds), peeled and cubed
• 3 cans (14-1/2 ounces each) vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 cinnamon stick (3 inches)
• 1 package (8 ounces) cream cheese, cubed and softened
• Optional: Crystallized ginger and fresh cracked pepper

Directions

1. 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.
2. 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.