A golden, thick squash lentil soup, delicious in any season!

This soup supplies over 12 grams of whole grain per 8-ounce serving and meets critera as a “Good Source” of whole grains.

Squash Lentil Soup Mix Ingredients:

Red lentils, bulgur, red pepper, onion, orange peel, cayenne and spices. No added salt, preservatives or MSG.

Allergen Information: This product contains wheat.

Recipe Additions:

2 tablespoons 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 onions, sliced
1 15-ounce can mandarin oranges, drained

Squash Lentil Soup Recipe Directions:

In a 6 quart pot, sauté onion and butternut squash in butter about 10 minutes. Stir in contents of seasoning packet. Add broth and lentil/bulgur wheat mix, bring to a boil. Reduce heat, cover and simmer 45 minutes. Add orange juice and orange pieces. Sprinkle in green onions and serve this pretty-as-a-sunset whole grain soup.

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Crock Pot/Slow Cooker Recipe Directions:

Recommended crock pot: 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!