I made this soup for the first time over the weekend. It was excellent. I did add the mandarin oranges and juice from the can, but not the orange juice since I didn't have any. Otherwise I did not change the recipe except for cooking it in the crock pot. Visually it was more orange than the picture. Cooking the soup was easy. I bought pre-cut pieces of butternut squash. The only thing I had to cut up and pre-cook was the onion, which was easy. I did get one scare cooking the soup. It expands when cooking. It rose at least a half inch and was pushing up the lid. You should leave an inch margin at the top of your cooking pot. This soup would make a really good side dish for Thanksgiving. It would be especially good if you have a large group for Thanksgiving. You get a large number of servings for not much cost. I am curious what would happen if you did it with sweet potatoes instead of butternut squash. I haven't tried that yet. I did add cinnamon and nutmeg when eating it. I did find the soup freezes well and tastes better the second day. It was still really good the first day too!

Delicious. I added some cut up potatoes.

The butternut squash and lentil soup mix was absolutely out of this world. I couldn’t stop eating it. I ate so much it gave me a food baby. DELISH!!!

Thoroughly enjoyed your chicken noodle and butternut squash lentil soups. Excellent flavors and nutrition! Lily Portland, Oregon

My kids hate squash. I made this soup and they both ate a second bowl full they liked it so much. Enough said.

The soup was really good. I added 8 ounces of cream cheese and puréed half of it. My husband normally doesn’t like orange vegetables but he Loved this soup.