Yields15 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Pacific Northwest Squash and Lentil Soup in bowl
Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 15


Amount Per Serving
Calories 80Calories from Fat 5
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 16g6%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%

Vitamin A 6%
Vitamin C 25%
Calcium 4%
Iron 6%

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

Pacific Northwest Squash and Lentil Soup

Ingredients
 Pacific Northwest Squash and Lentil Soup Mix
 2 tbsp Butter
 1 Large sweet yellow onion, chopped
 4 cups Butternut Squash, peeled and cubed
 12 cups Chicken or vegetable broth
 1 cup Orange juice
 1 Bunch fresh green onion, sliced
 15 oz Can of mandarin oranges, drained
Directions

1. In a 6 quart pot, sauté onion and butternut squash in butter about 10 minutes

2. Stir in contents of Pacific Northwest Squash and Lentil Soup Mix seasoning packet.

3. Add broth and lentil/bulgur wheat mix, bring to a boil.

4. Reduce heat, cover and simmer 45 minutes.

5. Add orange juice and orange pieces.

6. Sprinkle in green onions and serve this pretty-as-a-sunset whole grain soup.

Nutrition Tips

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.

Slow Cooker Variation

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!

Ingredients

Ingredients
 Pacific Northwest Squash and Lentil Soup Mix
 2 tbsp Butter
 1 Large sweet yellow onion, chopped
 4 cups Butternut Squash, peeled and cubed
 12 cups Chicken or vegetable broth
 1 cup Orange juice
 1 Bunch fresh green onion, sliced
 15 oz Can of mandarin oranges, drained

Directions

Directions
1

1. In a 6 quart pot, sauté onion and butternut squash in butter about 10 minutes

2

2. Stir in contents of Pacific Northwest Squash and Lentil Soup Mix seasoning packet.

3

3. Add broth and lentil/bulgur wheat mix, bring to a boil.

4

4. Reduce heat, cover and simmer 45 minutes.

5

5. Add orange juice and orange pieces.

6

6. Sprinkle in green onions and serve this pretty-as-a-sunset whole grain soup.

Nutrition Tips
7

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.

Slow Cooker Variation
8

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!

Pacific Northwest Squash and Lentil Soup

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