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    You are in: Home / Recipes / Split Pea & Butternut Squash Soup Recipe
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    Split Pea & Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    slb2008's Note:

    Light, easy to make and really yummy! Freezes well.

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    Ingredients:

    Serves: 6

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 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. 2
      Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
    3. 3
      Add red pepper and continue to cook another 15 minutes.
    4. 4
      Remove from heat and pulse with hand wand until smooth.
    5. 5
      Return to low heat and allow to simmer another 15 minutes.
    6. 6
      Stir in parsley, cover and let cool.

    Ratings & Reviews:

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    Nutritional Facts for Split Pea & Butternut Squash Soup

    Serving Size: 1 (503 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.8
     
    Calories from Fat 45
    13%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 4.8 mg
    1%
    Sodium 258.5 mg
    10%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 16.8 g
    67%
    Sugars 12.2 g
    48%
    Protein 18.2 g
    36%

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