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.
cost per recipe: $11.30
The price is determined by the national average.
small onion, finely chopped (about 1/2 cup)
cloves garlic, minced
cups butternut squash, peeled, seeded and diced (about 4 1/2 cups)
large carrot, diced (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon ground cinnamon
package (6 ounces) baby spinach leaves
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.