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Directions
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 for 6-8 hours or until squash is tender.
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 15 minutes longer or until cheese is melted. Yield- 14 servings (2-1/2 quarts).
Nutritional Facts 3/4 cup equals 135 calories, 7 g fat (5 g saturated fat), 22 mg cholesterol, 483 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges- 1-1/2 fat, 1 starch.
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