Slow Cooker Butternut Squash Soup

We grew butternut squash in our garden this summer and have been storing it in a basement closet through the winter. Matthew got a fantastic soup recipe from his mom. We loved it so much we (Matthew as head chef, me as sous chef) two batches this weekend.

4 tablespoons, unsalted butter
1 yellow onion, chopped
2 inch piece ginger, peeled and grated1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 butternut squash, peeled and cut in chunks
1 tablespoon brown sugar
Salt and ground white pepper to taste
4 cups vegetable broth
Sour cream for garnish
Fresh chives or flat leaf Italian parsley--choppe

d for garnish

Saute' the vegetables
In a frying pan over medium heat, melt the butter. Add the onion and
saute' until softened, about 5 minutes. Add the ginger, cinnamon and

nutmeg and saute' until fragrant, about 1 minute longer.

Cook the soupPut the squash chunks in the slow cooker and sprinkle with the brown
sugar, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Pour thecontents of the grying pan over the squash and add the

broth. Cover
and cook on the high heat setting for 3 hours or the low heat setting
for 6 hours

Finish the soupUsing a blender or food processor, working in batches, process the
squash mixture to a smooth puree. Return to the slow cooker to keep
warm until serving. Season to taste with salt and pepper. Ladle into
bowls, garnish with a dollop of the sour cream and the chives, and
serve.