Cinnamon Butternut Squash Soup
Serving Size / Yield
- 1 medium onion, chopped
- 2 Tbs. butter
- 1 medium butternut squash, peeled and cubed
- 3 (14 1/2 oz.) cans vegetable broth
- 1 Tbs. brown sugar
- 1 Tbs. fresh ginger, minced
- 1 clove garlic, minced
- 1 stick cinnamon
- 1 (8 oz.) pkg. cream cheese, softened and cubed
Saute the onion in butter until tender. Transfer the onion to a crockpot and add the squash. In a bowl, combine the broth, brown sugar, ginger, garlic,and cinnamon. Cover and cook on low for 6 to 8 hours, or until squash is tender.
Allow the soup to cool slightly and discard the cinnamon stick. In batches, process the soup in a blender. Return all of the soup to the crockpot and whisk in the cream cheese. Cover and cook for an additional 15 minutes, or until the cheese has melted.