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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