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Recipe Name: Autumn Breakfast Squash Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Cup(s) Diced butternut squash
peeled
1 Cup(s) Diced carrots
1/2 Cup(s) Diced onions
1 Tablespoon(s) Canola oil
1 Tablespoon(s) White miso
3/4 Cup(s) Water
1 Tablespoon(s) Orange Juice Concentrate
OR- more if desired
thawed
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 51.3mg
Potassium: 1016.6mg
Carbohydrates: 33.1g
Fiber: 6.2g
Sugar: 13.8g
Protein: 3.5g


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