*  Exported from  MasterCook  *
 
                        AUTUMN BREAKFAST SQUASH SOUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breakfast                        Soups
                 Vegetarian                       Ethnic
 
   Amount  Measure       Ingredient -- 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
  
 
 
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