Butternut Split Pea Soup

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This recipe is super quick & easy, and a great alternative to the usual sandwich for a light meal.

If you have one of those soup-maker blenders, it’s even more simple, just load all the ingredients into the blender – you don’t need to cook the squash beforehand, and you can use canned peas. Easy peasy!

Serve with whole wheat crackers, toasted whole wheat or oat bran pita, or a grilled cheese sandwich – fat-reduced cheese of course.

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Ingredients

  • 3 cups butternut squash, peeled & diced
  • 1 cup cooked split peas (or any other cooked peas)
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 2 tsp olive or canola oil
  • 1 tsp fresh grated ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt (optional)
  • Shake of red pepper flakes or black pepper (optional)
  • 1 cup unsalted chicken stock

Nutrition Info

  • 270 Calories

  • 13 g Protein

  • 6 g Fibre

Instructions

  • 1. Sauté onion and celery with oil until tender
  • 2. Meanwhile, steam or microwave squash until just cooked
  • 3. Add all ingredients to pan with onion and celery; simmer 3-5 minutes
  • 4. Pour into blender, blend until smooth

Instructions

  • 1. Sauté onion and celery with oil until tender
  • 2. Meanwhile, steam or microwave squash until just cooked
  • 3. Add all ingredients to pan with onion and celery; simmer 3-5 minutes
  • 4. Pour into blender, blend until smooth

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