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Ingredientes
- 2 c. Diced butternut squash (peeled)
- 1 c. Diced carrots
- 1/2 c. Diced onions
- 1 Tbsp. Canola oil
- 1 Tbsp. White miso
- 3/4 c. Water
- 1 Tbsp. Orange juice concentrate Or possibly- more if you like thawed
Direcciones
- A soup this hearty makes a wonderful morning meal by itself or possibly served with whole grain bread.
- DIRECTIONSSteam squash and carrots for 10 min. Set aside.
- Saute/fry onions in oil till translucent/soft.
- Dissolve miso in water.
- Place all ingredients in a blender and puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 184 | |
| Calories from Fat 69 | 38% |
| Total Fat 7.83g | 10% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 370mg | 15% |
| Potassium 727mg | 21% |
| Total Carbs 28.23g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.66g | 7% |
| Protein 3.32g | 5% |
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