Butternut Squash-Apple Soup

Makes 6 to 8 servings

3	packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash
2	cans (14-1/2 ounces each) chicken broth
1	medium Golden Delicious apple, peeled, cored and chopped
2	tablespoons minced onion
1	tablespoon packed brown sugar
1	teaspoon minced fresh sage or 1/2 teaspoon ground sage
1/4	teaspoon ground ginger
1/2	cup whipping cream or half-and-half

Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker.
Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.
Purée soup in food processor or blender. Stir in cream just before serving.

For thicker soup, use only 3 cups chicken broth.

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