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
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 69 (52%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 310.4mg||11 %|
|Potassium 320.5mg||8 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 12.4g|
|Protein 1.9g||3 %|
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Calories per serving: 132
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