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Autumn Breakfast Squash Soup

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Submitted by Bernadette

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

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
CUPS ML BUTTERNUT SQUASH
diced, (peeled) *
1 237
CUP ML CARROTS
diced
½ 118
CUP ML ONIONS
diced
1 15
TABLESPOON ML CANOLA OIL
1 15
TABLESPOON ML MISO PASTE
white
¾ 177
CUP ML WATER
Optional
1 15
TABLESPOON ML ORANGE JUICE, CONCENTRATED
or more if desired, thawed

Directions

Steam squash and carrots for 10 minutes. Set aside.

Sauté onions in oil until translucent.

Dissolve miso in water.

Place all ingredients in a blender and puree.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 207 30% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 378mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 673% Vitamin C 82%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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