Split Pea and Winter Squash Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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from _Feeding the Healthy Vegetarian Family_ by Kenneth Haerder. I've reduced the oil by 3 T. He mentions you can use 1 c canned pumpkin or squash in lieu of the squash. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 celery ribs, chopped |
1 garlic clove, minced |
4 teaspoons curry powder (he suggests mild) |
9 cups water |
1 1/2 cups winter squash, cubed |
2 cups yellow split peas |
1 bay leaf |
1 teaspoon salt (more to taste) |
1 teaspoon sugar |
1 tablespoon tomato paste |
Directions:
1. Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
2. Add the oil, then stir in the curry powder and gently saute for 30 seconds.
3. Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
4. Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
5. Puree soup in batches using a food processor, blender, or immersion blender.
6. Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
7. Simmer five minutes more, then serve with lemon wedges if desired.
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