When I have a bowl of my Split Pea Butternut Squash Soup in front of me…I never want it to end! I add a splash Almond Breeze almondmilk for a creamy texture and taste I can’t get enough of. I purposely make extra batches of this on the holidays — it’s my guests’ favorite goodie bags!

Ingredients:

1 package green split peas

1 package yellow split peas

2 cans (48 oz. each) vegetable broth (less sodium type, if possible)

1 large butternut squash *

1 small onion – chopped

2 cups carrots – chopped

6 garlic cloves – chopped

1 cup Almond Breeze almondmik – original unsweetened

1 cup apple cider

Salt & Pepper to taste

Sliced almonds – for garnish, optional

Cooking Spray

*Note: If you’d like to save time, you can use canned (2- 15 ounce cans) or frozen (2 packages) of butternut squash and begin with step 4 below.

Directions:

1.     Preheat oven to 350 degrees.

2.     Line a cookie sheet with foil and spray with cooking spray.

3.     Cut butternut squash in half lengthwise and bake (cut side facing down) on cookie sheet for about 30 minutes or until fork tender. Set aside.

4.     While squash is baking, combine, rinse, and sort yellow and green peas.

5.     Pour broth into large (8 quart) soup pot and add split peas, onion, garlic, carrots, almondmilk, apple cider and pepper and bring to a boil. Lower heat to medium and simmer for 1 hour or until peas break apart easily. Stir regularly throughout. (Spoon off and discard any “foam” that forms during the process.)

5.     If you prefer a thicker consistency, place an immersion blender inside the pot of soup and blend briefly for no more than for 1-2 minutes (or skip this blender step altogether if you like your soup very thick). If you a prefer smoother, creamier consistency, blend until you reach the desired texture.

6.     Spoon soup into bowls and serve hot or pour into containers to refrigerate or freeze until needed.

7.     Garnish with sliced almonds if desired.

Servings per pot of soup: approximately 20   Serving size: 1 cup

Disclosure: I partnered with Blue Diamond Almond Breeze almondmilk to write this post and the opinions are my own.