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shrimp-crab scampi with Linguini
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Cornmeal Bread Pudding

BUTTERNUT SQUASH SPLIT PEAS SOUP

Total Time - 60minutes
Serving- 6

INGREDIENTS

1cup of peeled butternut squash
1/2 cup split peas
1/2 cup of medium-sized chopped onion
4 ounces of chicken breast cutlets
1teaspoon Laury seasoned salt
1teaspoon black pepper

DIRECTIONS

Step1 
Cook the squash and split peas together in approximately 6 cups of water or enough water to allow both to cook until they are tender. Remove the cooked squash and peas from the fire and set them aside to cool for 5 minutes before bending.

Step 2
Pour the water, squash, and peas into a blender or a food processor and puree them.

Step 3
Pour the mixture in a pot and add chicken breast cutlets, garlic, seasoned salt, pepper, and let it simmer over a low flame for another 10 minutes, or until the chicken is tender. Add a little more water if the soup is too thick, and further season to your desired taste if needed.

Comments

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