4 tablespoons olive oil
2 onions, chopped
1 large carrot, sliced
1 medium turnip, diced
8 cups light vegetable stock
half a butternut squash, peeled and cut into chunks
1 1/2 cups yellow split peas
1 sprig fresh thyme
1 bay leaf
fresh parsley to taste
salt and pepper to taste
Saute onions in oil until they become soft.
Add carrot and turnip and continue to saute for another minute or so.
Add stock, peas, squash, thyme, bay leaf and parsley. Cover and bring to boil.
Cook over medium heat 45-60 minutes or until the peas are totally dissolved.
Add salt and pepper, stir well and simmer an additional 10 minutes.
Remove bay leaf and thyme before serving.
Puree if desired.