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

 * 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) Sauté onions in oil until translucent.
 * 5) Dissolve miso in water.
 * 6) Place all ingredients in a blender and puree.