Sunday Soup-athon

Butternut Squash & Baby Spinach Soup

• 2  T.            Butter
• 1/2 C.          Sweet Onion, chopped
• 2 cloves       Garlic, minced
• 4 1/2 C.        Butternut Squash, peeled and diced
• 2                 Large Carrots, diced ( about 1 C.)
• 6 C.             Chicken Broth
• 1/4 t.           Ground Cinnamon
• 1 Pkg.          Baby Spinach Leaves (6 oz) washed

1.  Heat the butter in a 6-quart sauce pan over medium-high heat.  Add the onion and cook until tender.  Add garlic and cook for 30 seconds.  Stir in the squash and carrots.  Cook for 5 minutes.

2.  Stir in the broth and cinnamon.  Heat to a boil.  Cover and cook for 10 minutes or until the vegetables are tender.  

3.  Add the spinach and stir until the spinach wilts.  Season to taste.

Until Next Time.....Happy Stitching!!!

Sharyn