Butternut Squash Soup With Cinnamon

• 1 medium onion, chopped
• 2 tablespoons butter
• 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, softened and cubed
• Crystallized ginger, fresh cracked pepper, optional

1. In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the 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.

onion, butter, butternut squash, vegetable broth, brown sugar, fresh gingerroot, garlic, cinnamon, cream cheese, ginger

Taken from www.tasteofhome.com/recipes/butternut-squash-soup-with-cinnamon/ (may not work)