Creamy Butternut Squash Soup
2 Butternut squash, peeled and cubed 1 Onion, diced 6 c. Chicken broth, low sodium 2 Bay leaves 2 Cinnamon sticks (~ 3-4 in. long) 1-2 pkg Cream cheese, light Place all the ingredients, except for the cream cheese, into the slowcooker. Ensure the broth is covering the squash but do not fill it up too high because you will need to save room for the cream cheese. Cook for 10 hours. Discard the Bay leaves and cinnamon sticks. Puree the soup and the cream cheese together using a blender or food processor. You can add 1-2 packages of cream cheese, depending on how creamy you want your soup to be. Transfer the soup back into the slowcooker to keep warm. Do not boil. (Alternatively, you can warm up the soup on the stovetop.) My comment: I've made the Brandy-laced Squash Soup several times and I love it but I am ready to try a different squash soup recipe this year. I found a really easy squash soup recipe with great reviews and thought I'd...