Autumn Breakfast Squash Soup

Title:
Autumn Breakfast Squash Soup

Yield:
2 Servings

Categories:
Breakfast,
Soups,
Vegetarian,
Ethnic




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





----------------------------------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 ========== 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini