Recipe Name Butternut Squash Cauliflower Split Pea Soup Submitted by Guest Recipe Description Delicious, lots of flavor Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.