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.