Subj : Vegan Squash and Split Pea Soup
To   : All
From : Ben Collver
Date : Thu Feb 15 2024 11:42:23

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Squash And Split Pea Soup
Categories: Soups, Vegan
     Yield: 5 Servings

     2 c  Green split peas
     1 tb Coconut oil
     2 tb Soy sauce or coconut
          -aminos
   1/2 c  Bacon bits
     1    Onion; chopped
     1    Green bell pepper; chopped
          - -OR-
     2    Jalapenos; chopped
     1 ts Veggie bullion
     1 sm Butternut squash
     2 c  Hemp cream
     1 ts Salt
     2 ts Liquid smoke

 In a large soup pot, sauté bacon bits in coconut oil and soy sauce.
 remove from heat and set bacon bits aside in a bowl.

 Slice butternut squash in half lengthwise and remove seeds. Spray both
 sides with nonstick spray and place cut side down in a baking pan.
 Roast for 30 minutes at 350 degrees F or until squash can be pierced
 with a fork. Set aside to cool.

 Sort and rinse green split peas and set aside.

 In bacon drippings sauté onion and peppers adding water as needed
 until tender. Add split peas and veggie bullion, and 4 cups of water
 and 1 ts salt. Bring to a boil and then cover and reduce heat to
 simmer for 1 hour and 30 minutes.

 If soup is too thick add 1 to 2 cups water. Then scrape out the meat
 of the squash and mash it with a potato masher before adding to the
 soup. Add 2 ts liquid smoke, and 1 ts black pepper and cover and let
 simmer for 15 minutes.

 To make hemp cream blend 1/4 cup hemp seeds with a pinch of xanthum
 gum and water. Stir hemp cream into soup with bacon bits and serve.

 Garnish with a drizzle of hemp cream, and a sprinkle of bacon bits
 and a dash of pepper.

 Recipe by Sarah C.

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