FALL SQUASH SOUP | New Paradigm Health Cookery | Information and Recipes about New Health Enhancing,

Ingredients

• 1 small delicata squash, peeled and cut in small thin strips
• 8 oz. sliced mushrooms, chopped
• 1 medium butternut squash, peeled and cubed (about 6-7 cups)
• 1 large yellow onion, diced
• 5 large cloves garlic, minced
• 1 red pepper, diced
• 3 stalks celery, diced
• 1 ½ cups carrots, diced
• 2 large potatoes, peeled and diced
• 1-15 oz. can unsalted diced tomatoes
• 32 oz. unsalted vegetable stock
• 2 cups water
• 1-15 oz. can cannellini beans, unsalted, undrained
• 2 bay leaves
• 1 t. smoked paprika
• 1 t. cumin
• 1 ½ t. dried thyme
• ½ t. curry powder
• 1 t. salt
• ½ cup nutritional yeast
• Fresh cracked pepper to taste