Creamy Butternut Squash Soup

By Harleygirl

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

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.