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.