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Autumn Breakfast Squash Soup
Ingredients
- 2 c. Diced butternut squash (peeled)
- 1 c. Diced carrots
- 1/2 c. Diced onions
- 1 Tbsp. Canola oil
- 1 Tbsp. White miso
- 3/4 c. Water
- 1 Tbsp. Orange juice concentrate Or possibly- more if you like thawed
Directions
- A soup this hearty makes a wonderful morning meal by itself or possibly served with whole grain bread.
- DIRECTIONSSteam squash and carrots for 10 min. Set aside.
- Saute/fry onions in oil till translucent/soft.
- Dissolve miso in water.
- Place all ingredients in a blender and puree.
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