Stud onions with cloves. In soup pot, combine broth, squash, celery, tomatoes, cilantro and turmeric. Cover and bring to a boil. Reduce heat to medium and cook until the vegetable are tender about 30 minutes. Discard onion and cloves. In blender, puree the soup. Return soup to pot and add pasta. Simmer for 8 minutes. Thin with milk and heat through. Season with salt and pepper. Serve with lemon wedges.
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