Meatless Monday: Treasure Coast Citrus Soup

To give a more spicy kick to the soup, I added more cayenne pepper. The recipe only needs quarter of a butternut squash but I roasted a whole squash and reserved the remaining flesh for another recipe.

Treasure Coast Citrus Soup

1 whole butternut squash, remove seeds
(Alternatively, use 1/4 can pumpkin puree)
1/4 cup orange juice

• Poke squash skin with a fork and roast cut side down at 180 C for 40 mins.
• Scoop out the flesh and puree 1/4 of the flesh with orange juice (reserve remaining flesh for another recipe)

How to Grow and Use Citrus

1/4 onion, chopped
1/4 cup chopped mushrooms
1/4 cup red lentils, rinsed
1/2 tbsp lemon juice
1/3 cup vegetable broth
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
1/8 heap tsp ginger powder

1/8 tsp mustard powder
1/8 tsp ground cumin
1/8 tsp ground coriander
Salt to taste
1 stalk spring onion, white part only, chopped

• Caramelize onion, adding broth as needed.
• Cook mushrooms until liquid is released and cooked down.
• Add to soup pot along with lentils and remaining ingredients.
• Cook for 10 mins then thermal cook for 1 hour.

(Recipe from here)