RECIPE:
Serves 6-8 cups
Serves 6-8 cups
1 lb bag (16 oz/454g) dried black-eyed peas, soaked overnight
1 ½ – 2 lbs butternut squash, peeled and cut into small dice (about 5 cups)
4 cups veg broth
4 cups water
1 tbsp olive oil
2 cups onion, minced
2 garlic cloves, minced
2 tbsp fresh ginger, minced
2 tsp salt
¼ tsp cinnamon
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
fresh black pepper to taste
cilantro/parsley (optional)
1 ½ – 2 lbs butternut squash, peeled and cut into small dice (about 5 cups)
4 cups veg broth
4 cups water
1 tbsp olive oil
2 cups onion, minced
2 garlic cloves, minced
2 tbsp fresh ginger, minced
2 tsp salt
¼ tsp cinnamon
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
fresh black pepper to taste
cilantro/parsley (optional)
DIRECTIONS
Begin by placing the soaked black-eyed peas in a saucepan covered with 2 inches of water. Bring to a boil then turn the heat down to a simmer. Partially cover and simmer for about 30 minutes or until tender. Drain and set aside.
Begin by placing the soaked black-eyed peas in a saucepan covered with 2 inches of water. Bring to a boil then turn the heat down to a simmer. Partially cover and simmer for about 30 minutes or until tender. Drain and set aside.
Preheat a soup pot for a couple mins, add in olive oil and heat for about 1-2 mins. Add in onion, garlic, ginger. Cook over medium heat for 5 minutes. Add the squash and both broths. Bring to a boil, then down to a simmer, covered for about 10 minutes. Add in the rest of ingredients cinnamon, lemon juice, vinegar, black-eyed peas, the remaining garlic, ginger, and salt. Cover again and cook over low heat until squash is tender.
