Sunshine Bisque

• 5 12 cups water
• 2 chicken stock cubes or 2 vegetable bouillon cubes
• 12 cup split peas
• 12 cup brown rice
• 1 12 tablespoons butter
• 1 -1 12 teaspoon Madras curry powder (depending on spice tolerance)
• 13 cup minced onion (1 small)
• 2 garlic cloves, chopped
• 6 -8 leaves fresh sage
• 1 12 cups yellow squash, peeled and cubed
• 1 12 cups sweet potatoes, peeled and cubed
• 1 12-2 cups buttermilk
• 1 12 tablespoons honey (or to taste)

1. Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
2. Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently saute for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
3. Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it); gently stir in 1 1/2 cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
4. Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.

water, chicken, peas, brown rice, butter, curry, onion, garlic, sage, yellow squash, sweet potatoes, buttermilk, honey

Taken from www.food.com/recipe/sunshine-bisque-93960 (may not work)