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 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
• 1 (6 ounce) can Hunt's® Tomato Paste
• 4 cups vegetable broth
• 1 (10 ounce) package frozen whole kernel corn
• 1 (19 ounce) can cannellini beans, drained, rinsed
• 2 tablespoons thinly sliced fresh basil