Autumn Breakfast Squash Soup

* Exported from MasterCook *

AUTUMN BREAKFAST SQUASH SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Soups
Vegetarian Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----OPTIONAL-----
1 tb Orange juice concentrate
-OR- more if desired
-- thawed

A soup this hearty makes a wonderful morning meal by itself or served with
whole grain bread.

DIRECTIONS ÿÿÿÿteam 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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