Autumn Breakfast Squash Soup Recipe


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Autumn Breakfast Squash Soup Recipe another great recipe from Recipes 4U

 

Autumn Breakfast Squash Soup Recipe

Recipe Ingredients

2 cup diced butternut squash - (peeled)
1 cup diced carrots
1/2 cup diced onions
1 tbsp canola oil
1 tbsp white miso
3/4 cup water

OPTIONAL

1 tbsp orange juice concentrate or- more i, f desired - thawed

Recipe Preparation

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

 

 

Servings: 2

 

 

 

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Autumn Breakfast Squash Soup Recipe Index

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This Autumn Breakfast Squash Soup Recipe is one of our Meal Recipes, which came to us from submissions from our readers and open source collections. It goes without saying that, with in excess of 50,000 recipes in the cookbook it would be a massive culinary exercise to test every recipe on our website, so take care and use common sense. If a recipe appears to be wrong, let us know.


 

Autumn Breakfast Squash Soup Recipe

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