Shells With Creamy Butternut Squash Sauce

Creamy Butternut Squash Soup
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Preperation time icon
Prep Time
10 min
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Cook Time
20 min

What You'll Need

  • 2 to 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup mushrooms, thinly sliced
  • 2 zucchini, about 1 ½ cups, diced small (broccoli may be substituted)
  • ½ red bell pepper, diced small (optional)
  • 2 tbsp. Spectrum® Olive Oil
  • 1 tsp. umeboshi vinegar (optional)
  • salt and pepper to taste
  • ½ lb. mini shells, cooked and drained
  • 3 to 4 cups Imagine® Organic Creamy Butternut Squash Soup
  • Fresh chopped parsley (to taste)

How to Make

  1. 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.
  2. Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
  3. Serve hot and garnish with fresh chopped parsley.