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Pumpkin Pinch

3 butternut squash (diced)
2 cups winter squash
1 cup acorn squash
2 diced onions
1 minced garlic clove
6 cups vegetable stock (or Campbell’s all-natural stock)
¼ bunch of fresh basil
coriander (to taste)
2 tbs. soy sauce
1 dash cayenne pepper
1 tbs. JuvaSpice
¼ bunch flat leaf parsley (chopped and minced)
1 cup almond or goat milk
2 bay leaves (remove after cooking)

Directions:  Place all vegetables in large pot and simmer slowly (approximately 45 minutes to 1 hour).  Add seasoning about half way through.  Blend soup in a food processor until smooth—then add milk.

Great over basmati rice!