Autumn breakfast squash soup
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Recipe by: sidney-peyton
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 c Diced butternut squash 1 tb Canola oil
-- (peeled) 1 tb White miso
1 c Diced carrots 3/4 c Water
1/2 c Diced onions
--------------------------OPTIONAL-------------------------------
1 tb Orange juice concentrate -- 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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