Creamy Butternut Squash Soup

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2 cups water

2 cups unsweetened soy, hemp, or almond milk

1 (15 ounce) can low sodium vegetable broth

6 carrots, sliced in large slices

5 celery stalks, sliced in 1/2 inch slices

2 onions, cut in half

2 medium zucchini, cut in large pieces

2 butternut squash, peeled and cubed

3 tablespoons no salt seasoning

1 tablespoon nutmeg

1 teaspoon salt-free Spike, or Mrs. Dash no-salt seasoning

1 teaspoon ground cloves

1 pound shiitake, cremini, and/or oyster mushrooms, stems removed and cut in half

Place everything in a soup pot except mushrooms. Bring to a boil, reduce heat and simmer for 1/2 hour. Blend everything together. Add mushrooms and cook another 1/2 hour.

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