Difficulty: Easy - for beginners
5 1/2 c chicken broth
1/4 c packed brown sugar
2 T minced fresh ginger root
1 cinnamon stick
1 butternut squash, peeled, seeded, and cut into one-inch cubes
1 acorn squash, peeled, seeded, and cut into one-inch cubes
1 lg sweet onion, coarsely chopped
1/2 c half-and-half
Stir together the broth, brown sugar, ginger, cinnamon, squash, and onion into a 6 qt crock pot. Cover and cook on low for 8 hours (or high for 4 hours) until squash is tender.
Remove the cinnamon stick.
Place 1/3 of the squash mixture into a blender or food processor and process until smooth. Repeat for the other 2/3 of the mixture. Put puree back into the crock pot. Stir in half-and-half. Heat through and serve.