Spiced Apple-Butternut Squash Soup

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Spiced Apple-Butternut Squash Soup
2 tbs butter or margarine
1 onion, chopped
1/8 tsp ground nutmeg
2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
2 Granny Smith apples, peeled, chopped
3-14-1/2 oz cans vegetable broth
1/2 cup honey-pecan cream cheese spread
Melt butter in large saucepan on medium heat. Add onions. Cook 4 min or until crisp-tender, stirring occasionally. Stir in nutmeg. Cook 1 min. Add squash, apples and broth. Stir. Bring to boil. Pour into crockpot. cover. Cook on low for 2 hours.
Ladle soup into 8 serving bowls. Add 1 tbs cream cheese spread to each bowl. Stir gently to swirl.

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