Autumn Breakfast Squash Soup

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

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) Steam squash and carrots for 10 minutes.
 * 2) Set aside.
 * 3) Sauté onions in oil until translucent.
 * 4) Dissolve miso in water.
 * 5) Place all ingredients in a blender and puree.