30 minutes OR LESS
Marukan Butternut Squash Soup
3 Cups
Butternut Squash, cubed
3 Cups
Vegetable Broth
1 Tbsp
Olive Oil
1
Small Onion, diced
1
Garlic Cove, minced
1/2 tsp
Cumin
To Taste
Salt and Pepper
For Garnish
Parsley
INSTRUCTIONS
In a saucepan, heat olive oil over medium heat, add onions and garlic and cook for 3-4 minutes. Add the squash and vegetable broth and bring to a boil, cook for 15 minutes on until squash is tender.
Pour the soup into the blender and puree. Return to pot and add Marukan Rice Vinegar, cumin, pepper and salt, mix well. Serve and garnish with parsley, enjoy!
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