Butternut Split Pea Soup
This healthy, hearty soup serves up the warm flavors and aromas of autumn that you’re likely craving as the days grow cooler. You’ll find many of the ingredients in our weekly sale from October 11th – 17th, making this a perfect budget-friendly dinner. It’s also vegan, gluten-free, soy-free, and nut-free, making it a great option for accommodating food allergies. Leftovers freeze well, so make an extra large pot and stash some away!
Heat oil in large soup pot or dutch oven over medium heat. Add onion and carrot. Saute for 5-7 minutes, or unitl the onions are clear and carrots are soft. Add garlic and cook, stirring frequently, for another 2 minutes. Add the squash, split peas, broth, and seasonings to the pot, along with 2 C water. Bring to a boil and reduce to simmer. Cover and simmer for 45-55 minutes, or until split peas are tender, but still retain their shape. Uncover, taste, and adjust seasonings as needed. Serve chunky or use an immersion blender to blend to desired consistency.