Recipes
Butternut Squash and Spinach Soup
20 minutes
30 minutes
4 servings
| 1 1/2 tbsp | Becel® light margarine | 22 ml |
| 1 | leek (pale green and white part only), sliced | 1 |
| 2 cloves | garlic, minced | 2 cloves |
| 1/4 tsp | hot chili flakes | 1 ml |
| 1 tsp | ground cumin | 5 ml |
| 2 cups | butternut squash, peeled, seeded and diced | 500 ml |
| 1 | small carrot, peeled and diced | 1 |
| 4 cups | chicken broth | 1 L |
| 2 cups | baby spinach leaves, coarsely chopped | 500 ml |
| 1/4 cups | chopped fresh cilantro , (optional) | 50 ml |
| Hot pepper sauce to taste , (optional) |
- In a large saucepan or soup pot, heat margarine over medium heat. Add leeks and garlic. Sauté until softened and fragrant, about 3 minutes.
- Stir in chili flakes, cumin, squash and carrots, stirring for 1 minute. Add broth; bring to a boil, reduce heat and simmer covered for 25 to 30 minutes until vegetables are tender.
- Stir in spinach and simmer uncovered for 2 to 3 minutes. Season to taste with hot pepper sauce and garnish with chopped fresh cilantro if desired.