About Me

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Princeton Jct./West Windsor, New Jersey, United States
I am the wife of a wonderful husband and the mom of 3 super adult kids. I happily taught preschool for 25 years and now spend much of my time indulging in my "Quilty Pleasures."

Sunday, April 14, 2013

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

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