Autumn Breakfast Squash Soup Recipe

Autumn Breakfast Squash Soup Recipe

Ingredients:

2 c of butternut squash; peeled and diced
1 c of carrots; diced
1 Tbsp of oil (canola)
3/4 c of water
1/2 c of onions; diced
1 Tbsp of miso (white)
1 Tbsp of concentrated orange-flavored juice (optional)

Instructions:

Steam carrots and peeled and diced squash, for ten minutes. Saute diced onions w/ canola oil ’til translucent in color. Dissolve white miso well in 3/4 c of water. Have all of the ingredients combined in an electric blender, then puree.

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