Creamy Butternut Squash Soup with Mushrooms

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,680.3 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 16.5 g
  • Protein: 7.2 g

View full nutritional breakdown of Creamy Butternut Squash Soup with Mushrooms calories by ingredient
Submitted by:


From Dr. Fuhrman's book Super Immunity From Dr. Fuhrman's book Super Immunity
Number of Servings: 4


    2 cups water
    2 cups unsweetened soy, hemp, or almond milk
    1 can no salt veggie 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 VegiZest or Spike seasoning
    1/4 teaspoon ground nutmeg
    1 teaspoon Mrs. Dash
    1/4 teaspoon ground cloves
    10 oz of shiitake, cremini, and/or oyster mushrooms, cut in half


put everything in a pot and simmer for 30 minutes or so. Blend in a food processor until smooth. Return to pot, add mushrooms, simmer for another 30 minutes or until mushrooms are tender.

Serving Size: serves 4

Rate This Recipe