New World Vegetable Soup

• 8 ounces crimini mushrooms, chunked
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 3 cups vegetable broth (or water)
• 2 cups butternut squash, in 1/2" cubes
• 2 poblano peppers, stemmed, seeded and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 1/2 pickled red jalapeno (from a jar or can)
• 1/2 cup sweetened cranberry juice
• 1 28- ounces can diced tomatoes (don't drain)
• 1 teaspoon dried sage
• salt to taste
• 2 teaspoons ground black pepper
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon seasoned salt

1. Saute the mushrooms in heated olive oil until they become brown and crisp.
2. Add the onion and cook until it starts to soften. Stir in the garlic for an additional minute of cooking.
3. Add soy sauce, broth, squash, bell, jalapeno and poblano peppers, cranberry juice, tomatoes, and sage, with salt and black pepper. Stir. Bring to a boil, then reduce heat. Cook over medium ehat for 30-40 minutes until the squash is tender.
4. Season with balsamic vinegar and seasoned salt. Serve hot.

crimini mushrooms, olive oil, onion, garlic, soy sauce, vegetable broth, butternut squash, peppers, red bell pepper, red, cranberry juice, tomatoes, sage, salt, ground black pepper, balsamic vinegar, salt

Taken from food52.com/recipes/7410-new-world-vegetable-soup (may not work)