Yummy winter squash soup served with rich split peas and spicy cayenne pepper can be served hot with a salad for lunch or with toasted whole wheat bead sticks. It is spicy and filling, rich in vitamins and minerals and makes a healthy addition to any dieter’s meal plan. The smooth rich taste of winter squash combined with the nutty flavor of split peas will have you coming back for more after trying this recipe especially if you are trying it out on a cold winter’s day. Add more or less cayenne pepper if you so desire to give it that extra zing.
Ingredients:
4 cups water
1 tsp. sea salt (or to taste)
2 cups winter squash (acorn, pumpkin)
1 cup diced carrots
1 sprig celery
2 cloves garlic crushed
½ tsp. crushed cayenne pepper (or just a dash to taste)
1 medium sized onion chopped.
1 tsp crushed thyme.
1/2 cup yellow split peas (pre-cooked)
1 cup chicken stock or vegetable stock
1/2 cup Nutiva Coconut Oil
½ cup soy sauce
2 tsp. Nutiva Shelled Hempseed
Preparation:
- Put water to boil.
- Add sea salt to taste
- Add ½ cup yellow split peas
- Add diced winter squash and stock, simmering until squash is tender.
- Stir in diced carrots and simmer another 4 minutes or until carrot is tender.
- Add butter and soy sauce
- Stir in seasoning (celery, garlic, cayenne pepper, onion, thyme)
- Boil for 5 more minutes or until onion is tender.
- Remove from stove
- Puree soup in blender or drink as is, crunchy bits of split peas will be left over if pureed.
- Sprinkle hempseeds on top before serving
This recipe serves approximately four persons. One other variation for this recipe is to add diced yams, dumplings or potatoes to the soup and make it into a whole meal. Did you know that dieters who eat soup at least once per day are more prone to keep the weight off than those who do not? Enjoy your healthy soup and don’t let those winter squash go to waste they taste yummy and are healthy to boot!!!!!
Author Credit: Brenda Barrett & John Roulac
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