This time of year calls for soups.
In fact, I think I could survive all winter on stews and soups. Who’s with me?
When you come in from the cold, there is nothing better than a pot of soup on ready to be eaten.
Split Pea Soup is one of my absolute favorite soups. I was craving it, but I didn’t have any carrots. I decided to try butternut squash and see how it worked. It may be my new favorite!
Then again, I don’t think I ever turn down anything with butternut squash in it!
- 1 bag split peas
- 1 Tbsp olive oil
- 1 large onion, chopped
- 3 cups butternut squash, chopped
- 3 celery stalks, chopped
- 1 tsp thyme and cumin
- 1 bay leaf
- 1 container of Pacific organic chicken broth
- 8 cups water
- 1 tsp salt and pepper- adjust to taste
- Chop all ingredients.
- Saute onion and celery in olive oil until translucent.
- Add all other ingredients to stock pot. Salt and pepper to taste
- Bring to a boil. Turn down heat, cover, and simmer for 1 hour.
This was the first “real” food I could handle after our bout with the stomach flu a few weeks ago. I hope none of you all get sick, but if you do… I highly recommend this soup!
Here is my traditional Split Pea Soup in case you only have carrots. 🙂
What is your favorite soup?
What foods are you craving now that it is cold outside?