Butternut Squash and Split Pea Soup

Our butternut squash and split pea soup is a brilliant lunch for any occasion. Pair this with some bread and you’re good to go! It’s super quick and easy to make. This soup, unlike many, is made without Stock Cubes. Quite often these are filled with rubbish such as palm oil and artificial flavourings. We cut back on the nasty ingredients and seasoned this soup ourselves.

Ingredients: (Serves 6-8)

  • 1 Cup Chopped Peeled Butternut Squash
  • 1 Cup Chopped Carrots
  • 3/4 Cup Yellow Split Peas (if using dried then soak in water for 4hrs prior then drain before use)
  • 1 Large White Onion
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Herbs
  • Salt and Pepper

Method:

  1. Dice the onion and sauté in a large pan with some water
  2. When the onion has turned translucent add the carrots and split peas then cover with boiling water
  3. Bring to the boil and add the herbs, garlic powder and salt and pepper
  4. Turn the heat down, put a lid on the pot and allow to gently boil for at least 1hr
  5. When the soup is cooked blitz till smooth and adjust salt and pepper
  6. Eat straight away or freeze in individual portions for up to 3 months (thaw for 24hrs before reheating)

 

Boil away,
M&B
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