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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.