Butternut Squash and Baby Spinach in a Savory Broth

image from Campbells Kitchen

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 35 minutes
Serves: 8

It's a combination you m ay 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, finally chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 small butternut squash, peeled, seeded and diced (about 4 1/2 cups)
• 2 large carrots, diced (about 1 cup)
• 6 Cups Chicken broth
• 1/4 teaspoon ground cinnamon
• 1 bag (6 ounces) baby spinach leaves

Directions: 

Heat the butter in a 6-quart saucepan 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 an heat to a boil.  Reduce the heat to a 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. 

TIP: tip: Cooking the spinach just until it wilts in Step 3 helps tit maintain it's vibrant green color.