2 cup diced butternut squash - (peeled)
1 cup diced carrots
1/2 cup diced onions
1 tbsp canola oil
1 tbsp white miso
3/4 cup water
OPTIONAL
1 tbsp orange juice concentrate or- more i, f desired - thawed
Directions
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
Servings: 2 servings
Autumn Breakfast Squash Soup Recipe brought to you by Recipe Ideas
Categories: Breakfast; Soup; Squash; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into ancient history, certainly as far into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient cookbooks were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times around 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans used a good variety of aromatic flavors, including a few you will know like bay, fennel and dill. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices caused a torrent in cookery books, many of which still exist in private cookery archives. Over the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most extravagent meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books are in high demand, as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Autumn Breakfast Squash Soup recipe.
