
Add butternut squash and orange juice to complete this delicious golden soup designed for vegetarian tastes. Contains over 12 grams of whole grain per 8-oz. serving. (This soup was formerly named Washington State Squash and Lentil Soup Mix.)
This is a seasonal soup and only available for a limited time.
Squash Lentil Soup Mix Ingredients:
Lentils, Bulgur, Red Bell Pepper, Onion, Orange Peel, Cayenne and Spices. No added salt, preservatives or MSG.
Allergen Information: This product contains wheat.
What you need:
- 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
Here's what you do:
- In a 6 quart pot, sauté onion and butternut squash in butter about 10 minutes.
- Stir in contents of Pacific Northwest Squash and Lentil Soup Mix 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.
New 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 Recipe Directions:
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!
Pacific Northwest Squash and Lentil Soup
Serves:
10
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Nutrition FactsServing Size: 3 Tbsp. Dry MixPrepared Serving Size: 1 Cup Serving Per Container: About 15 |
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Amount per Serving | Mix | Prepared | |
Calories | 80 | 150 | |
Calories from Fat | 5 | 25 | |
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% Daily Value** | |||
Total Fat 0g* | 0% | 5% | |
Saturated Fat 0g | 0% | 8% | |
Trans Fat 0g | |||
Cholesterol 0mg | 0% | 2% | |
Sodium 0mg | 0% | 25% | |
Total Carbohydrate 16g | 5% | 8% | |
Dietary Fiber 2g | 8% | 12% | |
Sugars 1g | |||
Protein 5g | |||
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Vitamin A | 6% | 70% | |
Vitamin C | 25% | 50% | |
Calcium | 4% | 6% | |
Iron | 6% | 10% | |
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein. **Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Calories: | 2,000 | 2,500 | |
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Total Fat | Less than | 65g | 80g |
Saturated Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
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Calories per gram: | Fat 9 | Carbohydrate 4 | Protein 4 |