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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