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Autumn Breakfast Squash Soup Recipe
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To make Autumn Breakfast Squash Soup you will need
Ingredients
| 2 | cups | Diced butternut squash (peeled) | | 1 | cup | Diced carrots | | 1/2 | cups | Diced onions | | 1 | tablespoon | Canola oil | | 1 | tablespoon | White miso | | 3/4 | cups | Water |
| | OPTIONAL | | | | 1 | tablespoon | Orange juice concentrate OR- more if desired thawed |
Instructions
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
Enjoy your Autumn Breakfast Squash Soup
How much is in a cup?
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Fri 8 Aug 2008
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