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Yields12 Servings
Cook Time1 hrTotal Time1 hr
Squash lentil recipe
Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 12


Amount Per Serving
Calories 80
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Potassium 235mg7%
Total Carbohydrate 17g6%
Dietary Fiber 5g20%
Sugars 3g
Protein 5g10%

Calcium 76%
Iron 1%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Spiced & Sweet Butternut Squash & Lentil Soup

You Will Also Need
 1 large onion, chopped (1 1/2 cups)
 4 cups butternut squash, diced
 8 cups vegetable broth (64 oz.)
 ½ cup orange juice (4 oz.)
 Optional: 1 can (15 oz.) mandarin oranges, drained
Here's What You Do
  1. In a 4-quart pot, sauté onion in oil for 10 minutes.
  2. Stir in contents of soup mix, butternut squash, and vegetable broth.
  3. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
  4. Stir in orange juice and mandarin oranges, if desired. Serve.

Ingredients

You Will Also Need
 1 large onion, chopped (1 1/2 cups)
 4 cups butternut squash, diced
 8 cups vegetable broth (64 oz.)
 ½ cup orange juice (4 oz.)
 Optional: 1 can (15 oz.) mandarin oranges, drained

Directions

Here's What You Do
1
  1. In a 4-quart pot, sauté onion in oil for 10 minutes.
  2. Stir in contents of soup mix, butternut squash, and vegetable broth.
  3. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
  4. Stir in orange juice and mandarin oranges, if desired. Serve.
Spiced & Sweet Butternut Squash & Lentil Soup

Recipe Adaptations

Vegan

This soup mix was designed with vegetarians in mind! Lentils, Quinoa, and Navy Beans added with butternut squash make a thick and slightly sweet soup.

You Will Also Need:

  • 2 Tbsp. oil
  • 1 large onion, chopped (1 1/2 cups)
  • 4 cups butternut squash, diced (16-24 oz.)
  • 8 cups vegetable broth (64 oz.)
  • 1/2 cup orange juice (4 oz.)
  • Optional: 1 can (15-oz.) mandarin oranges, drained

Here’s What You Do:

  • In a 4-quart pot, sauté onion in oil for 10 minutes.
  • Stir in contents of soup mix, butternut squash, and vegetable broth.
  • Bring to a boil, reduce heat, and simmer covered for 45 minutes.
  • Stir in orange juice and mandarin oranges, if desired. Serve

Slow Cooker

Here’s What You Do

Recommended slow cooker size: 4-6 quart

  1. In a large skillet sauté butternut squash and chopped onion in butter for 5 minutes. Stir in contents of seasoning packet.
  2. Continue to stir and sauté 3 minutes longer on medium-low, then, transfer to bowl of slow cooker.
  3. Add broth and lentil/bulgur mix. Cover and cook on LOW 8 hours.
  4. Add orange juice and mandarin oranges. Cook a few minutes.
  5. Sprinkle in green onions and serve!

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 box of frozen peas or 2 cups fresh, shredded Brussel sprouts in the final 10 minutes of cooking time.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!