A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.
Autumn Breakfast Squash Soup Ingredients:
2 cup diced butternut squash, (peeled),
1 cup diced carrots,
½ cup diced onions,
1 tbsp canola oil,
1 tbsp white miso,
¾ cup water.
Optional
1 tbsp orange juice concentrate 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.
source fandom.com
