Thursday, December 8, 2011

Yummy Split Pea, Butternut Squash Soup Recipe

As you can tell, I've been pretty into making soups lately and the rainy, chill weather has presented the perfect opportunity to consume them.  

I wanted to share this simple recipe for a split pea, butternut squash soup with toasted pumpkin seeds that I got from my Whole Foods iPad app.  Finding a lot of value in their recipes, I like how healthy they are and the nutritious ingredients they incorporate. 

Making this soup was really enjoyable and a good learning experience, as it doesn't use any kind of oil or chicken or veggie stock.  The flavors simply stew together for a long time and intermingle in the process, creating a flavorful concoction that's satisfying and also good for you.  The toasted pepitas on top are the best part, as both Dan and I loved biting into something crunchy while enjoying this smooth, creamy soup (no cream included).

Whole Foods' recipe uses sweet potato, but I had butternut squash on hand and it worked great.  Enjoy.

Split Pea Butternut Squash Soup Recipe. 

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