My family loves Pea Soup. We also like Butternut Squash Soup. This recipe blends the best of both giving you the delicious flavor of pea soup along with the orange/gold color of squash soup. It's very simple to prepare and needs relatively few ingredients.
I made this full recipe as written (link appears below) except for the following changes.
1. I sauteed the onions in some olive oil.
2. I used powdered ginger vs. fresh because that's what I had handy. I didn't measure, I just sprinkled it over the onions,
maybe 1/2 to 3/4 tsp.
3. I added salt and pepper to taste (salt and pepper are not mentioned on the ingredients list)
4. I used homemade vegetable broth I had in the freezer vs. the water called for in the recipe.
I have a blog entry telling you how to make homemade vegetable broth! Visit this link: _http://malekmusings.weebly.com/blog/make-your-own-vegetable-stock-with-a-peel
This blends smooth very easily using a stick blender as directed in the recipe.
Be sure to serve it with Pepitas (pumpkin seeds) sprinkled on top. They compliment the soup and provide a nice crunch to the pureed soup. If you use darker fleshed Garnet vs. Jewel sweet potatoes, the orange color will be richer.
Here is the link to the recipe. Enjoy!