Autumn Breakfast Squash Soup Recipe - Vegetarian

Autumn Breakfast Squash Soup

Autumn Breakfast Squash Soup Recipe - Vegetarian
Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 | Vegetarian diet


Autumn Breakfast Squash Soup
Autumn Breakfast Squash Soup

Autumn Breakfast Squash Soup is a warm, comforting dish perfect for chilly mornings. This recipe combines the sweetness of butternut squash and carrots with the savory depth of miso and onions, creating a balanced and nutritious start to your day. Ideal for those looking to incorporate more vegetables into their breakfast routine, this soup is not only delicious but also easy to prepare.


The tradition of consuming squash in the morning dates back centuries, with various cultures incorporating this versatile vegetable into their breakfast menus. The Autumn Breakfast Squash Soup recipe draws inspiration from these traditions, blending the natural sweetness of butternut squash and carrots with the umami-rich flavor of miso, a nod to Japanese culinary practices. This fusion creates a modern, health-conscious dish that pays homage to its historical roots.


Butternut Squash and Carrot Recipe

Optional Ingredients

  • 1 tbsp of thawed orange juice concentrate (or more if desired)

How to prepare

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


  • For a creamier texture, add a splash of coconut milk before blending. To introduce a spicy kick, include a pinch of cayenne pepper or a teaspoon of curry powder. For a non-vegetarian version, chicken broth can replace water for added depth.

Cooking Tips & Tricks

For the best flavor, choose a ripe butternut squash that feels heavy for its size. Roasting the squash and carrots before adding them to the soup can enhance their sweetness and depth of flavor. When sautéing the onions, do so over low heat to avoid burning, which can introduce bitterness. Finally, when blending hot ingredients, be sure to vent the blender to prevent pressure buildup.

Serving Suggestions

Serve the soup hot, garnished with a sprinkle of pumpkin seeds or fresh herbs for added texture and flavor. A side of whole-grain toast or a boiled egg can complement the meal, providing additional protein.

Cooking Techniques

Steaming the squash and carrots preserves their nutrients and natural flavors. Sautéing the onions until translucent brings out their sweetness, enhancing the overall taste of the soup. Blending until smooth creates a creamy, inviting texture.

Ingredient Substitutions

Sweet potatoes can be used in place of butternut squash for a different flavor profile. Olive oil can replace canola oil for sautéing, and tamari can be used instead of miso for a gluten-free option.

Make Ahead Tips

This soup can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened.

Presentation Ideas

Serve the soup in a hollowed-out squash for a festive presentation. A drizzle of coconut milk and a sprinkle of smoked paprika can add color and flavor, making the dish visually appealing.

Pairing Recommendations

Pair the soup with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Chardonnay. The acidity and fruitiness of the wine will complement the soup's sweetness and savory notes.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on the stove over medium heat, stirring occasionally, until heated through. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition Information

Calories per serving

A serving of Autumn Breakfast Squash Soup contains approximately 120 calories, making it a light yet satisfying option for breakfast. Its low-calorie content makes it suitable for those monitoring their calorie intake.


This Autumn Breakfast Squash Soup is a good source of carbohydrates, with the butternut squash and carrots contributing the majority. A serving of this soup provides approximately 20 grams of carbohydrates, offering energy to start the day. The carbohydrates present are primarily complex, ensuring a steady release of energy.


The soup is low in fats, with only about 5 grams per serving, primarily from the canola oil used in sautéing the onions. Canola oil is a heart-healthy choice, rich in monounsaturated fats and omega-3 fatty acids, contributing to cardiovascular health.


Each serving of the soup contains about 2 grams of protein, mainly from the miso. While not high in protein, the soup can be paired with a protein-rich side, such as a slice of whole-grain toast or a boiled egg, to create a more balanced meal.

Vitamins and minerals

The soup is an excellent source of vitamins A and C, thanks to the butternut squash and carrots. It also provides a good amount of potassium and some iron. These nutrients support immune function, vision health, and blood pressure regulation.


This recipe is free from common allergens such as gluten, dairy, nuts, and soy (if a soy-free miso is used). However, those with specific dietary concerns should always check ingredient labels.


Overall, the Autumn Breakfast Squash Soup is a nutritious, low-calorie meal that provides a good balance of carbohydrates and fats, along with essential vitamins and minerals. It's a heart-healthy choice that supports a balanced diet.


Autumn Breakfast Squash Soup is a nutritious, comforting dish perfect for starting the day on a healthy note. With its blend of sweet and savory flavors, it's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether enjoyed on a brisk autumn morning or as a light dinner, this soup is sure to satisfy.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Autumn Breakfast Squash Soup. It was a chilly morning in late September, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, a recipe caught my eye - a comforting blend of butternut squash, apples, and warm spices that seemed perfect for the crisp fall days ahead.

The recipe was handwritten in faded ink, a testament to its age and provenance. It had been passed down through generations of my family, each cook adding their own twist to make it their own. I knew I had to give it a try, not only to honor my ancestors but also to satisfy my own love of cooking and creating in the kitchen.

I set to work gathering the ingredients, carefully selecting a perfectly ripe butternut squash from my garden and a handful of tart apples from the orchard down the road. As I peeled and chopped, the sweet scent of cinnamon and nutmeg filled the air, mingling with the earthy aroma of the squash. I could already tell that this soup was going to be something special.

I followed the recipe closely, simmering the squash and apples with a bit of onion and garlic until they were soft and fragrant. Then, I added a splash of apple cider and a pinch of brown sugar, letting the flavors meld together as the soup bubbled on the stove. Finally, I blended everything together until it was smooth and velvety, the rich orange color of the squash shining through like a ray of autumn sunlight.

As I tasted the finished soup, I knew I had stumbled upon something truly magical. The sweetness of the apples paired perfectly with the savory squash, while the warm spices added a depth of flavor that was both comforting and invigorating. It was the kind of dish that warmed you from the inside out, filling you with a sense of contentment and satisfaction.

I couldn't wait to share my creation with my family and friends, knowing that they would appreciate the love and care that went into each spoonful. As I ladled out bowls of the soup and topped them with a dollop of creamy yogurt and a sprinkle of toasted pecans, I watched as their faces lit up with delight. They savored each bite, savoring the complex flavors and textures that made this dish so special.

From that day on, Autumn Breakfast Squash Soup became a staple in my kitchen, a recipe that I turned to time and time again whenever the leaves began to turn and the air grew crisp. It was a dish that brought me closer to my past, connecting me to the generations of women who had come before me and sharing their love of cooking and creating in the kitchen.

I often think about the hands that wrote down that recipe so many years ago, wondering about the stories and memories that they held. I like to imagine my grandmother standing in her own kitchen, stirring a pot of soup just like I do now, her heart full of love and tradition. And as I sit down to enjoy a bowl of Autumn Breakfast Squash Soup, I feel her presence beside me, guiding me and inspiring me to carry on the legacy of good food and family that she left behind.

So as the days grow shorter and the nights grow colder, I find comfort in knowing that I can always turn to this recipe for a taste of the past and a reminder of the love that binds us together. Autumn Breakfast Squash Soup will always hold a special place in my heart, a reminder of the power of food to nourish the body and the soul, and to keep us connected to the ones we love, no matter where they may be.


| Breakfast Recipes | Butternut Squash Recipes | Carrot Recipes | Onion Recipes | Orange Juice Recipes | Vegetarian Soup Recipes | White Miso Recipes |

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