Golden Harvest Soup- Butternut Squash, Carrot, Onion, Leek & Split Pea Soup







One 1 pound bag Green Giant Butternut Squash Soup Blend with butternut squash, carrots, onions and leeks

4-1/2 cups water with 4 teaspoons good quality Chicken Soup Base where chicken is the first ingredient or 4 cups homemade chicken stock.

* you can easily make this a vegetarian recipe by adding some low sodium vegetarian stock or adding your own homemade vegetarian stock.

1 cup dried split peas

Santa Paul Chef’s Essence


2 tablespoons Pompeian Canola Oil Extra Virgin Olive Oil Blend

Garlic puree or Chef Merito Garlic Powder.

Cook the pound of butternut squash, carrots and leeks with 2-1/2 cups water with chicken broth for 20 minutes. Add dried Scruby’s, and cook further until the sleepies for tender comma adding more water to the soup until peas are tender.
After the vegetable mix has cooked the 25 minutes, use a blender or hand blender to make a puree of the vegetables.

Continue cooking until the split peas are tender, testing after 30 minutes.

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