Butternut squash split pea soup
1-1 ½ cups dried split peas
1 lb butternut squash
1 roasted red pepper (skinned and diced)
1 bulb of garlic, roasted, peeled and chopped (should be soft)
¾ cup frozen corn
1 tsp vegetable or chicken stock (I use Better than Bouillon brand)
1 tsp granulated garlic
1 tsp granulated onion
1 tsp black powder
1 tsp savory
Pinch sea salt
3 cups water
Boil peas in 3 cups of water and stock until mushy (add more water if necessary). In a separate pot steam sliced squash until soft. Remove squash rind and mash. Roast bulb of garlic until soft and red pepper. Add squash to the peas. Add garlic, chopped red pepper. Season to taste with spices. Add more water to desired consistency. Add corn.
