Autumn breakfast squash soup

2 servings

Ingredients

QuantityIngredient
2cupsDiced butternut squash (peeled)
1cupDiced carrots
½cupDiced onions
1tablespoonOrange juice concentrate
1tablespoonCanola oil
1tablespoonWhite miso
¾cupWater thawed

Directions

OPTIONAL

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