Recipe of Autumn Breakfast Squash Soup - Food Recipes

-- MasterCook Extracted --

AUTUMN BREAKFAST SQUASH SOUP

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

Ingredients - 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 - - - - - - - - - - - - - - - - - -