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Autumn Breakfast Squash Soup Recipe
   
Recipe Categories: Breakfast Recipes
Average Rating: (2 votes)
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  
  --------------OPTIONAL------------------  
  1  tb Orange juice concentrate  
    -OR- more if desired  
    -- thawed  
 
Instructions
 
  A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

 
  1. Steam squash and carrots for 10 minutes. Set aside.

 
  2. Saute onions in oil until translucent.

 
  3. Dissolve miso in water.

 
  4. 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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