Autumn Breakfast Squash Soup

Description
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Ingredients

 * 2 	cup  	Diced Butternut squash
 * -- (peeled)
 * 1 	cup 	Diced Carrots
 * 1/2 	cup 	Diced Onions
 * 1 	tbsp 	Canola Oil
 * 1 	tbsp 	White Miso
 * 3/4 	cup 	Water
 * OPTIONAL
 * 1 	tbsp 	Orange Juiceconcentrate
 * -OR- more if desired
 * -- thawed

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

2             steam squash and carrots for 10 minutes.

3 	Set aside.

4 	Saute onions in oil until translucent.

5 	Dissolve miso in water.

6 	Place all ingredients in a blender and puree.