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.
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 2 cups chopped carrots with the squash.
- To cut saturated fat, use 2 tablespoons vegetable oil instead of butter to sauté onion and butternut squash and carrots.
- To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
- To cut added sugars, prepare with 100% orange juice and go for mandarins canned or packed in 100% juice or water. Like adding wine to a stew, orange juice adds a touch of sweetness.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
Slow Cooker
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!
Vegan Variation
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
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
- 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.
Nutrition Tips
2
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 2 cups chopped carrots with the squash.
- To cut saturated fat, use 2 tablespoons vegetable oil instead of butter to sauté onion and butternut squash and carrots.
- To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
- To cut added sugars, prepare with 100% orange juice and go for mandarins canned or packed in 100% juice or water. Like adding wine to a stew, orange juice adds a touch of sweetness.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
Slow Cooker
3
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!
Vegan Variation
4
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
