Split Pea & Butternut Squash Soup Recipe

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Ingredients:

Serving

1 tbsp 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 tbsp fresh parsley, finely chopped

Directions:

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.
Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
Add red pepper and continue to cook another 15 minutes.
Remove from heat and pulse with hand wand until smooth.
Return to low heat and allow to simmer another 15 minutes.
Stir in parsley, cover and let cool.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	207.82 Kcal (870 kJ)
Calories from fat	53.87 Kcal
		% Daily Value*
Total Fat	5.99g	9%
Cholesterol	8.85mg	3%
Sodium	673.01mg	28%
Potassium	595.58mg	13%
Total Carbs	28.69g	10%
Sugars	6.23g	25%
Dietary Fiber	3.26g	13%
Protein	11.12g	22%
Vitamin C	35.5mg	59%
Vitamin A	0.4mg	15%
Iron	1.7mg	9%
Calcium	51mg	5%

Amount Per 100 g
Calories	52.88 Kcal (221 kJ)
Calories from fat	13.71 Kcal
		% Daily Value*
Total Fat	1.52g	9%
Cholesterol	2.25mg	3%
Sodium	171.26mg	28%
Potassium	151.55mg	13%
Total Carbs	7.3g	10%
Sugars	1.59g	25%
Dietary Fiber	0.83g	13%
Protein	2.83g	22%
Vitamin C	9mg	59%
Vitamin A	0.1mg	15%
Iron	0.4mg	9%
Calcium	13mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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