Butternut Squash and Baby Spinach in a Savory Broth
Recipe from
Swanson Broth & Stock
It's a combination you may not have thought of, but after you try this exquisite soup, packed with vegetables and seasoned with a hint of cinnamon, you'll want to make it again and again.

Servings:
8
Prep Time:
20 mins
Total Time:
55 mins
Ingredients
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2 tbsp.buttersee savings

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1small onion, finely chopped (about 1/2 cup)see savings

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2cloves garlic, mincedsee savings

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1small butternut squash, peeled, seeded and diced (about 4 1/2 cups)see savings

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2large carrots, diced (about 1 cup)see savings

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6Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings

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1/4 tsp.ground cinnamonsee savings

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1 bag(6 ounces) baby spinach leavessee savings

Directions
1.
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds. Stir in the squash and carrots and cook for 5 minutes.
2.
Stir in the broth and cinnamon and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender.
3.
Stir in the spinach and cook until the spinach is wilted. Season to taste.
Tip:
Cooking the spinach just until it wilts in Step 3 helps it to maintain it's vibrant green color.
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