Autumn Breakfast Squash Soup -

-- (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

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