Liquid Sunshine Soup Recipe

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Directions

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 vegan sugar to add to the sweetness.