Lentil Soup is part of Progresso’s Good Natured Soup. I served it in a roasted butternut squash. It is non-GMO, vegan & no preservatives. 20 minutes to make
Are you doing a little dance with a spoon in your hand as you get ready to dive it into a hearty vegetable soup? Good, because I don’t like dancing by myself!
Soup always makes me happy and a soup that I don’t have to work at making, turns me into a “dancing-with-a-spoon-in-hand” type of person. I have discovered a whole line of Good Natured Soups by Progresso and my world is now a whole lot easier.
Ready-made soup that is vegan, non-GMO, no preservatives and just needs to be heated? It has 3/4 servings of veggies in each serving which makes me very happy. If my carrots and celery are built into my soup, I consider that a product that has my interest in mind!
This soup is great by itself. All I had to do was transfer it to a bowl, microwave it and eat it. That is great, but, I would still have to wash dishes. Why not put it into something edible and that would mean 1 less thing to wash.
Remember the bottoms were left over from my butternut squash French fries? I thought they would make the PERFECT bowls for this soup. It enhanced the flavors of the soup and gave me a fancy way of serving this soup. And what could be more fall than to serve it in roasted butternut squash bowl?
The first thing I did was to carve out the pumpkin by removing all the insides. I discarded the pulp and seeds but kept the “Meaty” part of the squash. I cut those into chunks and placed it in a bowl. After adding sage, black pepper, salt and oil to them, I placed it in the oven along with the squash to roast. They made a great side to this soup.
Good Natured Soups also have a Hearty Tomato with Spinach and Roasted Garlic soup which is next on my list to try. If you like corn in soup, they you will fall in love with their Hearty Corn and Chipotle Chowder. They are all vegan because they understand my dietary needs, but, meat-eaters will not miss the meat in this soup because it is very hearty.
What is the craziest way you get veggies in your diet?
Lentil Soup In Roasted Butternut Squash
1) Preheat oven to 500 degrees. Take the bottom part of a medium butternut squash and core it. Discard the pulp. You can save the seeds to roast them and make a delicious snack out of it.
2) Take the meaty part of the butternut squash and set it aside
3) Once the inside of the butternut squash is cleaned out, use a brush to oil it. I use only 1 tsp of extra virgin olive oil
4) Using a knife, make random cuts on the inside of the squash. Sprinkle freshly ground black pepper and dried oregano on the inside. This is optional, but, it enhances the flavor of the soup
5) Place in a preheated oven for about 15-20 minutes, depending on the size of squash. When the inside of the squash pass the knife test, remove it from the oven and set aside to cool. Do not turn off the oven
6) While the squash is roasting, chop the meaty pieces into large chunks and put them into a bowl. Add 1 tsp of extra virgin olive oil, 1 tsp of dried sage, 1 tsp of salt and 1 tsp of black pepper. Mix well and place it on a baking tray.
7) Place the tray in the oven and let it roast for about 7-10 minutes. Remove and transfer to a serving bowl.
8) Open the Lentil Soup box as shown on the carton and pour into the squash. Place the squash on a tray and back into the oven for about 5 minutes
Remove from the oven and serve this lentil soup immediately along with the butternut squash pieces