Autumn Breakfast Squash Soup
A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butternut squash
diced, (peeled) |
*
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
onions
diced |
|
| 1 | tablespoon |
canola oil
|
|
| 1 | tablespoon |
miso paste
white |
|
| ¾ | cup |
water
|
|
| Optional | |||
| 1 | tablespoon |
orange juice, concentrated
or more if desired, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butternut squash
diced, (peeled) |
*
|
| 237 | ml |
carrots
diced |
|
| 118 | ml |
onions
diced |
|
| 15 | ml |
canola oil
|
|
| 15 | ml |
miso paste
white |
|
| 177 | ml |
water
|
|
| Optional | |||
| 15 | 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.
