Autumn Breakfast Squash Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
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 if desired, thawed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp