Autumn Breakfast Squash Soup

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