Liquid Sunshine Soup

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Liquid Sunshine Soup

 

1 onion

1 cup of red lentils

1 cup chopped mushrooms (optional)

1 butternut squash (or one can pumpkin puree)

1 cup orange juice

juice of one lemon (optional)

2 tsp sugar (optional)

veggie broth (1 1/2 cups or so)

1/2 tsp cumin

1/2 tsp coriander

1 tsp cinnamon

3/4 tsp powdered ginger

1/2 tsp powdered mustard

cayenne to taste

salt to taste

 

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 for 40 minutes or until soft.

Chop onions and carmelize in a soup pot. Add broth as needed. (When onions

are done put in mushrooms and saute until liquid is released and cooked

down.)

 

Rinse lentils. For quicker soup soak them in the broth.

 

Scoop squash flesh away from skin and puree with orange juice.

 

After onions are carmelized (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.

 

 

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

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