Fragrant Autumn Vegetable Soup

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon

Recipe concept developed by The Culinary Institute of America

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped yellow onion
• 1 tablespoon minced garlic
• 2 bay leaves
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 4 cups peeled, seeded and chopped butternut squash
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
• 1 can (6 oz each) Hunt's® Tomato Paste
• 4 cups vegetable broth
• 1 pkg (10 oz each) frozen whole kernel corn (10 ounces = about 2 cups)
• 1 can (19 oz each) cannellini beans, drained, rinsed
• 2 tablespoons thinly sliced fresh basil

Directions