Spiced & Sweet Butternut Squash & Lentil Soup is the perfect Fall meal. Adding butternut squash and orange juice to our perfectly balanced spicing make this beautiful golden soup taste as good as it looks.
Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 12
Cooktime: 60 Minutes
Heat: Mild
Lentil, Navy Bean, Carrot, Quinoa, Bell Pepper, Molasses Powder (Refiners Syrup, Cane Molasses), Garlic, Ginger, Cayenne.
Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Recipe Adaptations
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.
My husband and I loved this soup mix! I didn't use the orange juice...added Splenda Brown Sugar to lower the carbs instead and added a touch of cinnamon and crushed red pepper. So very good!! Got a heaping helping of butternut squash from my garden this yearand was so excited when I saw this while on vacation.
I did everything the same in your directions EXCEPT I added ⅛ c brown sugar 1 stick of butter 1 c of real apple cider. It's AMAZING!!! I'm going have to get more of this mix for the winter.
