Carrot, Butternut squash and orange split pea soup
If you want to impress when you serve, try swirling a little cream with a cocktail stick in the centre of the bowl and scatter with finely chopped flat leaf parsley (this has a better flavour than the curly type) Yum.
MethodPeel carrots and butternut squash. Remove seeds from squash and discard. Chop veg into chunks. Wash the the orange split peas. Put into a fairly large pot cover with water. bring to boil, then reduce heat and allow to simmer for approx 1 hour or until all veg is very soft.
Blend well - I use a Braun hand held blender - nice and pwerful.
Add cream, salt and pepper to taste. If soup is too thick you can add water to dilute a little
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