Servings
2 s
Ingredients
- 2 cups Diced butternut squash (peeled)
- 1 cup Diced carrots
- 1/2 cup Diced onions
- 1 tablespoon Canola oil
- 1 tablespoon White miso
- 3/4 cup Water
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- 1 tablespoon 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini