Autumn breakfast squash soup

Yield: 2 Servings

Ingredients:

• 2 c Diced butternut squash -- (peeled)
• 1 c Diced carrots
• 1/2 c Diced onions
• 1 tb Canola oil
• 1 tb White miso
• 3/4 c Water MMMMM--------------------------OPTIONAL-------------------------------
• 1 tb Orange juice concentrate

Instructions:

-OR- more if desired -- thawed A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread. DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Per serving: 202 cal 4 g prot 342 mg sod 31 g carb 9 g fat 0 mg chol 112 mg calcium * Source: Chef Ron Pickarski Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

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