The Korean Vegan - Butternut Squash and Rice Ball Soup

Recipe for Butternut Squash and Rice Ball Soup. Vegan and Gluten Free!

Ingredients for Squash Soup Base

1 butternut squash (split in half, lengthwise)
4 cups of water (enough to submerge both halves of squash)
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp salt (to taste)
2 tbsp brown sugar (to taste)
1/2 cup unsweetened almond milk (http://www.califiafarms.com/)
3 cups water (for soup)
2 tbsp sesame oil (http://www.kadoya.com/Portals/0/english/)
1 cup shitake mushrooms (http://www.wholefoodsmarket.com/recipes/food-guides/mushrooms)

Ingredients for Rice Balls

1 cup of sweet rice flour (http://www.bobsredmill.com/sweet-white-rice-flour.html)
1/3 cup of hot water
1/8 tsp of salt