Autumn Breakfast Squash Soup

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A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Time to Prepare this Recipe 30 minutes Prep: 15 minutes Cook: 15 minutes
Calories Per Serving and Nutrition Information 207 calories per serving view nutrition facts
# of servings this recipe makes 2 servings suggest servings
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Ingredients

2 cups butternut squash diced, (peeled)
1 cup carrots diced
1/2 cup onions diced
1 tablespoon canola oil
1 tablespoon miso white
3/4 cup water
Optional
1 tablespoon orange juice, concentrated or more if desired, thawed

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.

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Nutrition Facts

Serving Size 216g
Amount per Serving
Calories 207 30% of calories from fat
% Daily Value*
Total Fat 7.0g11%
 Saturated Fat 1.0g3%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 378mg16%
Total Carbohydrate 37.0g12%
 Dietary Fiber 3.0g12%
 Sugars 12.0g
Protein 4.0g8%
Vitamin A 673%  Vitamin C 82%
Calcium 12%  Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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