Split Pea & Butternut Squash Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 14.79 ml olive oil
- 1 medium onion, chopped fine
- 2 garlic cloves, pressed
- 946.36 ml chicken stock, low sodium
- 473.18 ml water
- 354.88 ml dry split peas, well rinsed
- 1 small butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 10 peppercorns
- 2 bay leaves
- 1 red pepper, cored and chopped fine
- 29.58 ml fresh parsley, finely chopped
directions
- 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.
- Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
- Add red pepper and continue to cook another 15 minutes.
- Remove from heat and pulse with hand wand until smooth.
- Return to low heat and allow to simmer another 15 minutes.
- Stir in parsley, cover and let cool.
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