*  Exported from  MasterCook  *
 
                            Liquid Sunshine Soup
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    onion
    1      cup           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      teaspoons     sugar -- optional
                         veggie broth (1 1/2 cups or so)
      1/2  teaspoon      cumin
      1/2  teaspoon      coriander
    1      teaspoon      cinnamon
      3/4  teaspoon      powdered ginger
      1/2  teaspoon      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 caramelize 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 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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 NOTES : http://members.aol.com/chettown/recipes/oranges.html#Liquid Sunshine
 Soup