A Souped Up Thanksgiving
Everyone knows that Thanksgiving is my favorite holiday and for our guests, my soup is one of their faves. To address the, “I wish I could take come home” requests, this time I’m making two pots of the recipe below – one for the holiday and the other for doggy bags (or doggy bowls, in this case).
Although I prefer not to be a short-order cook, I enjoy catering to my customers when possible. My kids like their soup as smooth as silk, calling for a professional…my Vitamix machine. Known for creating superior smoothies, the Vitamix produces rich and creamy soups that you can either eat with a spoon or sip from a mug. My 89-year old mom, on the other hand, would like to eat her soup with a fork. She prefers to “taste every ingredient,” so her bowl is barely blended. For the rest of the crowd, I quickly pass an immersion blender through the pot to create a hearty mixture.
What originally started out as a classic split pea recipe evolved to welcome the sweet flavors of butternut squash, carrots, and apple cider. Not only does it taste great, this steamy bowl of goodness is an excellent source of hunger-squashing protein and heart-healthy fiber that acts like a speed bump to a big meal by taking the edge off of your appetite. Studies show that soup and other watery foods can assist in weight control…a concept you may want to keep in mind after the holiday!
Here’s wishing you a souper holiday filled with warmth inside and out!
Souped-up Split Pea Soup
1 package green split peas
1 package yellow split peas
2 cans (48 oz. each) chicken broth (fat free/less sodium type)
1 large butternut squash
1 small onion – chopped
2 cups carrots – chopped
6 garlic cloves – chopped
1 cup apple cider
Salt & Pepper to taste
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.
Pour broth into large (8 quart) soup pot and add peas, onion, garlic, carrots, 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. Place half the soup and half the butternut squash into a Vitamix blender. Turn on machine and slowly increase speed from Variable 1 to 10, the switch to HIGH and blend for 1-2 minutes, depending on desired texture. If you don’t have a Vitamix or if you prefer a thicker consistency, place an immersion blender inside the pot of soup and blend for 1-2 minutes.
6. Spoon soup into bowls or pour into containers to refrigerate or freeze until needed.
7. Repeat steps 6 and 7.
Servings per pot of soup: approximately 25 Serving size: 1 cup
150 Calories; 0.5 g Fat; 0 Cholesterol; 28 g carbohydrate; 4 g Sugars; 10 g Protein; 11 g Fiber; 280 mg Sodium.
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