MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Autumn Breakfast Squash Soup
 Categories: Soups, Vegetarian, Vegan
      Yield: 4 servings
 
      4 c  Diced butternut squash
           -- (peeled)
      2 c  Diced carrots
      1 c  Diced onions
      2 tb Canola oil
      2 tb White miso
  1 1/2 c  Water

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      2 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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