Butternut Squash & Baby Spinach in a Savory Broth
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.
Ingredients
2 tablespoons butter
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
4.5 cups butternut squash, peeled, seeded and diced (about 4 1/2 cups)
2 large carrot, diced (about 1 cup)
6 cups Swanson® Chicken Broth
0.25 teaspoon ground cinnamon
1 package (6 ounces) baby spinach leaves
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
4.5 cups butternut squash, peeled, seeded and diced (about 4 1/2 cups)
2 large carrot, diced (about 1 cup)
6 cups Swanson® Chicken Broth
0.25 teaspoon ground cinnamon
1 package (6 ounces) baby spinach leaves
Instructions
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.
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.
Stir in the spinach and cook until the spinach is wilted. Season to taste.
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.
Stir in the spinach and cook until the spinach is wilted. Season to taste.
Butternut Squash & Baby Spinach in a Savory Broth
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 agai...
Directions
Print
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.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.Stir in the spinach and cook until the spinach is wilted. Season to taste.
Ingredients
2 tablespoons butter1 small onion, finely chopped (about 1/2 cup)2 cloves garlic, minced4.5 cups butternut squash, peeled, seeded and diced (about 4 1/2 cups)2 large carrot, diced (about 1 cup)6 cups Swanson® Chicken Broth0.25 teaspoon ground cinnamon1 package (6 ounces) baby spinach leaves
Teriyaki Salmon over Sesame Broccol...
Spiralized carrot and broccoli ‘noodles�...
Mexican Scrambled Eggs
Wake up your palate with these kicked-up s...
Lemony Olive Chicken
It takes just 30 minutes to make this del...
Italian Wedding Soup with Escarole
Italian Wedding Soup traditionally has a v...