Categories: Breakfast, Soups, Vegetarian, Ethnic 
      Yield: 2 servings 
  
      2 c  Diced butternut squash 
           -- (peeled) 
      1 c  Diced carrots 
    1/2 c  Diced onions 
      1 tb Canola oil 
      1 tb White miso 
    3/4 c  Water 
 
----------------------------------OPTIONAL---------------------------------- 
      1 tb Orange juice concentrate 
           -OR- more if desired 
           -- thawed 
  
  A soup this hearty makes a wonderful morning meal by itself or served with 
  whole grain bread. 
   
  DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. 
   
  Saute onions in oil until translucent. 
   
  Dissolve miso in water. 
   
  Place all ingredients in a blender and puree. 
   
  Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 
  112 mg calcium 
   
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for 
  you by Karen Mintzias