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
It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, certainly as far back into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which date from the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the nobility of that period. Over the following few centuries, the upper-class families of the West tried to serve the most exotic meals, and because of this cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Autumn Breakfast Squash Soup recipe.
