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. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)