Split Pea & Butternut Squash Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

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

Recipe

• 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.