Liquid Sunshine Soup
Submitted by blondmommy
Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis golden soup earns its name. Roasted butternut squash pureed with orange juice creates a vibrant, sunshine-colored base, while red lentils melt into the broth and add body and protein without changing the silky texture.
Caramelizing the onions first builds a deep, sweet foundation. The slow browning develops complex sugars that balance the warm spice blend of cinnamon, cumin, coriander, ginger, and dry mustard. That combination gives the soup a Moroccan-leaning warmth.
Red lentils are the right choice here. Unlike green or brown lentils, red ones break down completely during simmering and disappear into the puree. You get the nutrition and thickness without any grainy texture.
Pro Tips
- Roast the squash cut-side down. This steams the flesh in its own moisture and makes scooping it out effortless.
- Soak the lentils in the broth while you prep other ingredients. This speeds up cooking time significantly.
- Puree the squash with the orange juice before adding to the pot for the smoothest texture.
- Taste before seasoning. If using fresh squash, you may need onion juice or lemon to cut the sweetness. Canned pumpkin may need a touch of sugar.
Variations
- Add sauteed mushrooms for an earthier, more savory version.
- Swirl in coconut cream before serving for a richer, dairy-free finish.
- Top with toasted pumpkin seeds and a drizzle of chili oil for crunch and heat.
Ingredients
Directions
Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350℉ (180℃) F for 40 minutes or until soft.
Chop onions and caramelize in a soup pot.
Add broth as needed.
(When onions are done put in mushrooms and sauté until liquid is released and cooked down.)
Rinse lentils.
For quicker soup soak them in the broth.
Scoop squash flesh away from skin and purée with orange juice.
After onions are caramelized (and mushrooms are done) dump all ingredients into the onion cooking pot.
Simmer gently until lentils are cooked.
If using the squash, you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.
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