Butternut Squash Soup with Spinach Recipe | Yummly

Butternut Squash Soup With Spinach

BRUMMEL & BROWN
10Ingredients
50Minutes
110Calories

Ingredients

US|METRIC
  • 1 1/2 tablespoons brummel & brown spread
  • 1 leeks
  • 2 clove garlic (medium, finely chopped)
  • 2 cups butternut squash
  • 1 carrots
  • 4 cups chicken broth
  • 2 cups baby spinach leaves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon salt
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    Directions

    1. Melt Brummel & Brown® Spread in large saucepot over medium heat and cook leek 3 minutes or until tender. Add garlic and cook 30 seconds. Stir in squash and carrot and cook 1 minute. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until vegetables are tender. Stir in spinach, cinnamon, salt and pepper and simmer covered, stirring occasionally, 2 minutes.
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    NutritionView More

    110Calories
    Sodium11% DV270mg
    Fat7% DV4.5g
    Protein12% DV6g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories110Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium550mg16%
    Protein6g12%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A210%
    Vitamin C30%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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