Name: Spiced & Sweet Butternut Squash & Lentil Soup
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 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

Yields12 Servings

Cook Time1 hrTotal Time1 hr

CategoryCooking & Nutrition Tips, Hearty Meals, Original, Slow Cooker, Vegan

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

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.

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

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.

Spiced & Sweet Butternut Squash & Lentil Soup

Ingredients Directions

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

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