Step 1

In a small skillet, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Transfer to a 5- or 6-quart slow cooker; add squash. Combine broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours.

Step 2

Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.