Slow Cooker Winter Squash Soup

You might be surprised to find brown sugar, ginger and a cinnamon stick in a soup, but just try it and you'll see how these ingredients bring out the mellow flavors of the squash and onions to make this delightful sweet and savory soup.

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Servings: 8
Prep Time: 20 mins
Total Time: 7 hrs 30 mins
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    5 1/4  cups 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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    1/4  cup 
    packed brown sugar
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    2   tablespoons 
    minced fresh ginger root
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    cinnamon stick
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    butternut squash (about 1 3/4 pounds), peeled, seeded and cut into 1-inch pieces (about 4 cups)
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    large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
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    large sweet onion, coarsely chopped (about 1 cup)

Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the squash is tender.
Remove the cinnamon stick. Place 1/3 of the squash mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a 4-quart saucepan. Repeat the blending process twice more with the remaining squash mixture. Cook over medium heat until the mixture is hot.
Creamy Winter Squash Soup: Stir in 1/2 cup of half-and-half before reheating the soup in step 3.
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