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