Autumn Breakfast Squash Soup

• 2 cups butternut squash diced, (peeled)
• 1 cup carrots diced
• 1/2 cup onions diced
• 1 tablespoon canola oil
• 1 tablespoon miso paste white
• 3/4 cup water
• 1 tablespoon orange juice, concentrated or more if desired, thawed

1. Steam squash and carrots for 10 minutes.
2. Set aside.
3. Saute onions in oil until translucent.
4. Dissolve miso in water.
5. Place all ingredients in a blender and puree.

butternut squash, carrots, onions, canola oil, miso paste white, water, orange juice

Taken from recipeland.com/recipe/v/autumn-breakfast-squash-soup-3828 (may not work)