Creamy Butternut Squash Soup with Mushrooms

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2 cups water

2 cups unsweetened soy, hemp, or almond milk

1 (15 oz) can – no-salt – added or low – sodium vegetable broth

6 carrots, cut in large chunks

5 celery stalks, sliced in chunks

2 onions, cut in half

2 medium zucchini, cut in large pieces

2 butternut squash, peeled and cubed

3 tablespoons no – salt  seasoning mix, adjust to taste

1/4  teaspoon nutmeg

1 teaspoon salt- free Mrs Dash seasoning

1/4  teaspoon ground cloves

10 ounces shiitake, cremini, and/or oyster mushrooms, cut in half

Place all ingredients except mushrooms in soup pot. Bring to a boil; then reduce heat and simmer for 30 minutes. Pour soup in a food processor or blender and blend until smooth. Return soup to pot, add mushrooms, and simmer for another 30 minutes, or until mushrooms are tender. 

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