Butternut Squash & Baby Spinach in a Savory Broth

Campbell's Butternut Squash & Baby Spinach in a Savory Broth Recipe

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.

At a glance

Prep

20 min.

Total

55 min.

Serves

8

Servings: 1/4 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 tablespoons butter
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
4 1/2 cups butternut squashes, peeled, seeded and diced (about 4 1/2 cups)
2 large carrots, diced (about 1 cup)
6 Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/4 teaspoon ground cinnamon
1 bag (6 ounces) baby spinach leaves

How to Make It

  • 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.

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  • Tip: Cooking the spinach just until it wilts in Step 3 helps it to maintain it's vibrant green color.
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RID#50219