Autumn breakfast squash soup

Yield: 2 servings

Measure Ingredient
2 cups Diced butternut squash (peeled)
1 cup Diced carrots
½ cup Diced onions
1 tablespoon Orange juice concentrate
1 tablespoon Canola oil
1 tablespoon White miso
¾ cup Water thawed


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

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.

Ron Pickarski, "Vegetarian Gourmet" (Autumn 1993) Typed by Karen Mintzias Submitted By MARK SATTERLY On 11-18-94

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