Butternut Squash Soup With Spinach

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   Melt Brummel & Brown(R) 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.

* Per serving · 4 servings · Values may vary.

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