*  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

 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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