Autumn Breakfast Squash Soup
Ingredients
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 more if desired thawed
Cooking Instructions
Steam squash and carrots for 10 minutes. Set aside. Sauté onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)