Courtesy of

Butternut Squash And Spinach Soup

Contributed by: News Canada


  • 1 1/2 tbsp Becel light margarine
  • 1 Leek (pale green and white part only), sliced
  • 2 cloves garlic, minced
  • 1/4 tsp hot chili flakes
    Butternut Squash and Spinach Soup
  • 1 tsp ground cumin
  • 2 cups butternut squash, peeled, seeded and diced
  • 1 small carrot
  • 4 cups chicken broth
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/4 cups chopped fresh cilantro (optional)
  • 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.

Preparation Time: 20 minutes - Cooking Time: 30 minutes

Find this page online at: