Recipe - Autumn Breakfast Squash Soup

2 cup Diced butternut squash
(peeled)
1 cup Diced carrots
One half cup Diced onions
1 tablespoon Canola oil
1 tablespoon White miso
Three fourths cup Water

OPTIONAL
1 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini