FC Potato Squash Soup

4 cups vegetable broth

1 medium butternut squash

2 medium potatoes, diced

1 cup celery, diced

1 medium onion , diced

1 cup broccoli, small pieces

1 carrot shredded

1 teaspoon basil

1/2 teaspoon sage

1/2 teaspoon tarragon

2 teaspoons garlic powder

2 teaspoons Bragg amino acids

1/2 cup rice milk

Place the squash, potatoes, celery and onion in a pot with the broth and simmer until tender (45-60 minutes),

Add the broccoli, carrot and seasonings. Simmer for 10 minutes more.

Place in a blender (all or part) and return to the pot. Add 1/2 cup rice milk and heat but do not boil.

This soup is surprisingly good and very satisfying. Enjoy it often.