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Split Pea & Butternut Squash Soup

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“Light, easy to make and really yummy! Freezes well.”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
  2. Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
  3. Add red pepper and continue to cook another 15 minutes.
  4. Remove from heat and pulse with hand wand until smooth.
  5. Return to low heat and allow to simmer another 15 minutes.
  6. Stir in parsley, cover and let cool.

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