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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | cups, cubes | butternut squash | 1 | medium (2-1/2" dia) | Onion, chopped | 10 | cloves | garlic, chopped | 1/2 | cup, grated | Carrots | 2 | cups | dried split peas | 2 | tablespoons | Light Smart Balance Buttery Spread (Softened) | 8 | cups | chicken broth (GLUTEN FREE) | 1 | head, medium (5-6" dia) | Cauliflower | 1 | teaspoon | nutmeg | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | salt, to taste | 1 | teaspoon | pepper, to taste | 6 | tablespoons | grated parmesan | 1 | teaspoon | oregano | 1/2 | teaspoon | chili powder |
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Steps
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Sequence
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Step
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| | 1 | Add butter to large pot, add diced onions and garlic, simmer for 5 minutes. | | 2 | Add chicken broth and bring to a boil. Add carrots, split peas, cauliflower and butternut squash. Cook until tender. | | 3 | Spoon out chunks of vegetables and puree in blender or food processor. | | 4 | Remove half of the remaining chicken broth from pot and save. Add pureed vegetable mix, and add removed chicken broth for desired consistency. | | 5 | Add salt, pepper, nutmeg, cumin, chili powder, oregano and cheese. Simmer covered for 15-20 mins, stirring occasionally. | | 6 | Serve hot with preferred bread, toasted or plain. |
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