Golden Split Pea Soup With Butternut Squash Recipes

GOLDEN BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

SPLIT PEA & BUTTERNUT SQUASH SOUP

Steps:

• Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
• Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
• Add red pepper and continue to cook another 15 minutes.
• Remove from heat and pulse with hand wand until smooth.
• Return to low heat and allow to simmer another 15 minutes.
• Stir in parsley, cover and let cool.

GOLDEN SPLIT PEA SOUP WITH HAM

Steps:

• Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.

SPLIT PEA AND WINTER SQUASH SOUP

Steps:

• 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.
• Add the oil, then stir in the curry powder and gently saute for 30 seconds.
• Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
• 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.
• Puree soup in batches using a food processor, blender, or immersion blender.
• Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
• Simmer five minutes more, then serve with lemon wedges if desired.

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH

Steps:

• Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.