Title: Autumn Breakfast Squash Soup
Categories: Breakfast Soup Vegetarian Ethnic
Yield: 2 Servings

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 ========== 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

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