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Autumn Breakfast Squash Soup

Ingredients
 

2 cup diced butternut squash - (peeled)
1 cup diced carrots
1/2 cup diced onions
1 tbsp canola oil
1 tbsp white miso
3/4 cup water

OPTIONAL

1 tbsp orange juice concentrate or- more i, f desired - thawed



 
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Preparation
 
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

 

 
Servings:
2


 

 

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