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.
2 tablespoons butter1 small onion, finely chopped (about 1/2 cup)2 cloves garlic, minced4.5 cups butternut squash, peeled, seeded and diced (about 4 1/2 cups)2 large carrot, diced (about 1 cup)6 cups Swanson® Chicken Broth0.25 teaspoon ground cinnamon1 package (6 ounces) baby spinach leaves
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