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Place squash cubes, garlic and 1/4 cup water in a slow cooker. Cover and cook on High for 3 hours or on Low for 5 hours or until squash is tender.
Meanwhile, heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes or until softened. Stir ginger into pan and cook 1 minute.
Remove squash from the slow cooker using a slotted spoon and discard garlic and remaining liquid in slow cooker. Puree half of the squash in a blender or food processor with half of the onion mixture and 2 cups broth until completely smooth; pour into slow cooker and repeat with the remaining squash, onion mixture, 1 cup broth and 3/4 cup water. Stir in salt, sugar and pepper, then cover slow cooker and cook an additional 30 minutes or until hot.
While soup is heating up, if desired, p reheat oven to 350°F. Place bread slices on a baking sheet and top each with 1 teaspoon Cheddar. Bake for 15 minutes or until lightly browned. Place 1 bread slice on top of soup in each serving bowl.