Liquid Sunshine Soup

• 1 each onions
• 1 cup lentils, red (masoor dal)
• 1 cup mushrooms chopped, optional
• 1 each butternut squash or one can of pumpkin puree
• 1 cup orange juice
• 1 x lemon juice optional
• 2 teaspoons sugar optional
• 1 1/2 cups vegetable stock
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger powdered
• 1/2 teaspoon dry mustard
• 1 x cayenne pepper to taste
• 1 x salt to taste

1. 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 350F (180C) F for 40 minutes or until soft.
2. Chop onions and caramelize in a soup pot.
3. Add broth as needed.
4. (When onions are done put in mushrooms and saute until liquid is released and cooked down.)
5. Rinse lentils.
6. For quicker soup soak them in the broth.
7. Scoop squash flesh away from skin and puree with orange juice.
8. After onions are caramelized (and mushrooms are done) dump all ingredients into the onion cooking pot.
9. Simmer gently until lentils are cooked.
10. 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.

onions, lentils, mushrooms, butternut squash, orange juice, lemon juice optional, sugar, vegetable stock, cumin, coriander, cinnamon, ginger powdered, dry mustard, cayenne pepper, salt

Taken from recipeland.com/recipe/v/liquid-sunshine-soup-38088 (may not work)