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.
5.25 cups Swanson® Chicken Broth1 tablespoon packed brown sugar2 teaspoons minced peeled fresh ginger root1 cinnamon stick1.75 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)1 large sweet onion, coarsely chopped (about 1 cup)
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