Split Pea & Butternut Squash Soup

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

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

Ingredients Nutrition


  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.