Autumn Breakfast Squash Soup Recipe




Autumn Breakfast Squash Soup Ingredients

2 cup diced butternut squash - (peeled)
1 cup diced carrots
1/2 cup diced onions
1 tbsp canola oil
1 tbsp white miso
3/4 cup water

OPTIONAL

1 tbsp orange juice concentrate or- more i, f desired - thawed

A Recipe for
Autumn Breakfast Squash Soup

 

I eat merely to put food out of my mind.

N.F. Simpson



He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau



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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7


This Recipe for Autumn Breakfast Squash Soup is one of thousands in the Recipes-to-go Meal Cookbook.


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

Leslie Newman


This is a recipe for Autumn Breakfast Squash Soup from the recipe cookbook of Recipes-to-go (Meal)


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Autumn Breakfast Squash Soup recipe - a tasty recipe for you to add to your collection!

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Oscar Wilde (1854-1900)



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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.

James Michener



This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Jane Grigson



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.

Jim Rohn



Autumn Breakfast Squash Soup

A crust eaten in peace is better than a banquet partaken in anxiety.

Aesop






Autumn Breakfast Squash Soup Directions

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

Serves: 2

 

 

 

 

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Autumn Breakfast Squash Soup Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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