Cooking Time & Servings

Spiced & Sweet Butternut Squash & Lentil Soup Recipe

You Will Also Need

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.

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:

  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

Slow Cooker

Recommended slow cooker size: 4-6 quart

Here’s What You Do

  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!