Split Pea & Butternut Squash Soup

Recipe by slb2008
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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