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Pacific Northwest Squash and Lentil Soup

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:

  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.

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

  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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Please check back again later.

Preparation Time:
15 minutes
Cooking Time:
45 minutes

Nutrition Facts

Serving Size: 3 Tbsp. Dry Mix
Prepared Serving Size: 1 Cup
Serving Per Container: About 15

Amount per Serving Mix Prepared
Calories 80 150
   Calories from Fat 5 25

% 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

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.
  Calories: 2,000 2,500

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

Calories per gram: Fat 9 Carbohydrate 4 Protein 4