Cooking Directions

• 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 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