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.
cost per recipe: $9.76
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth
tablespoon packed brown sugar
teaspoons minced peeled fresh ginger root
pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
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 and discard the cinnamon stick. Using an immersion blender, blend until the mixture is smooth. Season to taste.