Autumn Breakfast Squash Soup

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Title: Autumn Breakfast Squash Soup
Yield: 2 Servings
Categories: Breakfast, Soups, Vegetarian, Ethnic


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

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