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See below ingredients and instructions of the recipe
2 c Diced butternut squash
-- (peeled)
1 c Diced carrots
1/2 c Diced onions
1 tb Canola oil
1 tb White miso
3/4 c Water
----------------------------------OPTIONAL----------------------------------
1 tb Orange juice concentrate
-OR- more if desired
-- thawed
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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