Creamy Butternut Squash Soup
By Harleygirl
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Ingredients
- 2 cups water
- 2 cups soy milk
- 1 can low sodium vegetable broth
- 6 carrots, sliced in large slices
- 5 organic celery stalks, sliced in 1/2 inch slices
- 2 onions, cut in half
- 2 zucchini, medium size, cut in large pieces
- 2 whole butternut squash, peeled and cubed
- 3 tablespoons Dr. Fuhrman's VegiZest
- 1 tablespoon nutmeg
- 1 teaspoon salt-free Spike or Mrs. Dash seasoning
- 1 teaspoon ground cloves
- 1/2 - 1 pound shiitake, cremini, and/or oyster mushrooms, stems removed and cut in half
Details
Preparation
Step 1
Place everything in soup pot except mushrooms. Boil and then simmer for ½ hour. Blend everything togeter. Add mushrooms and cook another ½ hour.
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