Vegetables Soup, No Meat!

Having soup is enjoyable among the members of the family on cold days. No need to make soup with lamb and mutton; vegetables are also beneficial as well.
Ingredients:
serving 5
1 medium onion, finely chopped
1 medium carrot, finely chopped
400 g butternut squash
1 potato, chopped
500 ml vegetable stock
Salt and powdered black pepper for seasoning
1 clove garlic, pressed
1/2 cup red split peas
Directions:
Cut the butternut squash into small cubes and grill a bit in the oven. Saute the vegetables and garlic in oil in a large pot. Add in split peas and vegetable stock. Allow a half hour to cook on low heat. Remove and allow to cool. Make into a smooth puree n a blender and then turn back to the pot to heat. Allow a few minutes to simmer and turn off the heat.
Each bowl of the soup contains 145 calories, 7.30 g carbohydrates 3.6 g protein and 3.7 g fiber.