Williams-Sonoma Butternut Squash Soup

• 4 tablespoons unsalted butter
• 1 yellow onion, chopped
• 2 inches piece ginger, peeled and grated
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 butternut squash, about 4 lbs total weight, peeled and cut into chunks
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 cups vegetable broth
• 1/2 cup sour cream
• fresh chives or flat leaf parsley, chopped for garnish

1. Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
2. Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
3. Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.

unsalted butter, yellow onion, ginger, ground cinnamon, ground nutmeg, butternut squash, brown sugar, salt, white pepper, vegetable broth, sour cream, fresh chives

Taken from www.food.com/recipe/williams-sonoma-butternut-squash-soup-403684 (may not work)