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.