Submitted by lcioban on Wed, 07/22/2009 - 10:23am

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Shells With Creamy Butternut Squash Sauce

2 to 3 cloves garlic, minced

1 onion, diced

1 cup mushrooms, thinly sliced

2 zucchini, about 1 1/2 cups, small dice (broccoli may be substituted)

1/2 red bell pepper, small dice (optional)

2 Tbsp. olive oil

1 tsp. umeboshi vinegar (optional)

salt and pepper to taste

1/2 lb. mini shells, cooked and drained

3 to 4 cups Imagine Organic Creamy Butternut Squash Soup

In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes.
Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
Serve hot and garnish with fresh chopped parsley.

Serves: Serves 3 to 4