Name: Autumn Breakfast Squash Soup
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; 1 tb Orange juice concentrate OR- more if desired thawed

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Breakfast, Soups, Vegetarian, Ethnic	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
1	tb	Orange juice concentrate OR- more if desired thawed

INSTRUCTIONS

OPTIONAL
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 www.synapse.com/~gemini

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