Split Pea & Butternut Squash Soup

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

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped fine
• 2  garlic cloves, pressed
• 4  cups  chicken stock, low sodium
• 2  cups water
• 1 1⁄2 cups  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
• 2  tablespoons fresh parsley, finely chopped

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.