Curried Split Pea and Butternut Squash Soup (12.18.12)

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By Jennifer Burns, Dan’s Market

  • 1 onion, chopped fine
  • 1 tablespoon, minced garlic
  • 1 tablespoon peeled, minced ginger
  • 1 lb. yellow or green split peas, picked over and rinsed
  • 1 1/2 lb. butternut squash, peeled and cubed
  • 2 quarts vegetable or chicken stock
  • 1 12 ounce can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • Salt and Pepper, to taste
  • 1/4 cup parsley, chopped
  • 1/4 cup sunflower seed
  • 1 tablespoon chives

Sauté onion, garlic and ginger together in a pot over medium heat until slightly caramelized. Add split peas and squash. Stir to combine.

Add broth, bring to a boil then add coconut milk, curry powder and cumin and cover pot. Lower heat to a simmer for about 1 – 1 1/2 hours or until the peas fall apart and the squash is tender. (Note: puree in a blender to make it less chunky.)

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