Butternut Squash Split Pea Soup

This meal was so simple and easy with very little ingredients, but so dang delicious and the perfect soup to kick off Fall!! It also made my house smell good so that was an additional plus. Healthy, Nutritious and the whole fam aside from Dax enjoyed it(cause he’s in a phase where he is a fruitivore with a side of bars & Any Chocolate he can get his hands on

Nutrient Benefits from this soup

Another thing I loved about this soup is that it was LOADED with plant based protein from the peas! A 1/2 cup of dry green peas packs 25g protein, 26g fibre, 30% of your daily iron & 45% of daily necessary magnesium!! & I did 2 whole cups with this recipe. The Broccoli also contains fibre and protein! And is also packed with iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. Which is amazing for anyone who eats plant based to include lots of these two things to up their iron intake! The sweet potato has some iron, calcium, selenium, as well but is a super good source of B vitamins and vitamin C. The butternut squash soup was prepackaged, but butternut squash itself contains vitamin A, vitamin C, magnesium, and potassium. So all in all this soup is wildly nutritious & loaded with lots of good for you nutrients! I added the coconut oil to add some fats to help keep you full, as I find without that, soups like these can sometimes digest pretty quickly which means you dont stay full for as long!

the recipe

Ingredients

  • 2 cups green split peas dry

  • 1 very large sweet potato

  • 2 broccoli crowns

  • 4 tbsp coconut oil

  • 1L organic creamy butternut squash soup (I used Imagine brand.)

  • 2.5 ml all spice

  • 2.5 ml cinnamon

Instructions

  1. Bring 4 cups water & 2 cups green split peas to a boil.

  2. Turn down heat & add in 2 tbsp coco oil. Let cook at med heat covered for 15 as you prep the sweet potato & brocoli.

  3. Add 1L organic creamy butternut squash soup. Add 2.5 ml all spice & 2.5 ml cinnamon. Stir until well combined.

  4. Add cut up sweet potato in & cover . Cook for 20. Add in cut up broccoli 

  5. Cook until everything is soft. About another 10/15. 

  6. Enjoy!! Can top with some salt & pepper. & Store any extra as leftovers & eat the next day!

Dinner Recipe, RecipeCarly Pinchineasy meals, Fall RecipeComment