• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Autumn Breakfast Squash Soup

  • Recipe Submitted by on

Category: Soups, Breakfast, Vegetarian

 Ingredients List

  • 2 c Diced butternut squash
  • -- (peeled)
  • 1 c Diced carrots
  • 1/2 c Diced onions
  • 1 tb Canola oil
  • 1 tb White miso
  • 3/4 c Water


1 tb Orange juice concentrate
-OR- more if desired

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

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