2 1/2 cups butternut squash, peeled, halved, seeded, and diced
1 large russet potato, diced (about 1 cup)
1 medium yellow onion, peeled and chopped (about 1/2 cup)
1 clove garlic, peeled and chopped
1/4 teaspoon dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
1/4 cup green peas
1/4 teaspoon fresh lime juice
finely chopped parsley
Bring 3 cups of water to boil in a large pot over high heat. Add the squash, potato, onion, garlic, herb mix, and pepper. Reduce the heat to medium and cook, covered, for 20 minutes, or until the vegetables are tender.
Puree the soup using an immersion blender or in a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the green peas and lime juice. Cook for an additional 5-7 minutes, or until the peas are tender. Serve hot, garnished with the parsley.
Very easy to make and tasted great. My only addition was some salt. It was quite bland without it. I topped this with some vegan sour cream.