Soups · What's for dinner?

Yellow Split Pea with Roasted Ambercup Squash Soup

The ambercup squash is really the star of this soup with its slightly nutty but mapley sweet flavour. It’s great roasted on it’s own but makes a wonderful contrast to the yellow split peas in this soup. The yellow split peas add a higher protein element to this dish making it great for toting to work or school. It is also complementary in colour to the squash so yellow split peas are preferable to green. It’s also important to note that the salt is added to the squash for this recipe because adding it to the split peas when cooking keeps them from cooking and they will be hard so make sure the peas are cooked to desired softness before adding the squash. I topped it with hand crushed coconut chips, mushroom bits and cilantro which you could omit altogether or stir in after blending the soup. The coconut chips are store bought but the mushroom bits are homemade and taste like bacon bits but are a healthier and kinder option. I think this would be fine served warm or cold the choice is yours!

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Yellow Split Pea with Roasted Ambercup Squash Soup

Ingredients

    • 1 Ambercup squash seeds removed and cubed
    • 2-4 Tbsp olive oil
    • 4 Medium Carrots sliced
    • 3 Celery stalks chopped
    • 1 1/2 cups leek tops chopped and rinsed
    • 2 cups yellow split peas rinsed
    • 2 litres water OR 1 L water 1 L veggie stock
    • 1 tbsp curry powder
    • 2 large garlic cloves
    • 1 can coconut milk

Directions

Preheat oven to 400 F. Spread squash onto baking sheet, drizzle with olive oil, salt and pepper to taste. Roast in oven for about 30 minutes or until tender when pricked with a fork.

In the meantime heat a large stock pot on medium heat, add the oil, carrots, celery and leek tops and cook until tender. About 10 minutes. add the garlic and curry powder and stir for about a minute. Add the rinsed split peas, the water and veggie stock if using. Stir and put a lid on and continue to stir occasionally until peas are soft. About 20 minutes. When squash is roasted add to the pot with the coconut milk and stir cook about 5 more minutes. Turn off the heat and blend with an immersion blender until smooth or leave it partially chunky if that’s your preference. I prefer it smooth. Enjoy!

Some optional additions you may like to add are:

  • 1 tsp grated fresh ginger with the garlic
  • 1-2 Tbsp maple syrup

Cilantro: I love this herb but it’s not for everyone so add it or don’t. I think it adds a great element to the soup. If you’ve never tried it before then you definitely must! It’s a common herb in Indian and Mexican cuisines. (Two of my family’s favourite cuisines) I like to chop and freeze fresh cilantro because it doesn’t keep so long in the fridge and dried is just not an option.

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One thought on “Yellow Split Pea with Roasted Ambercup Squash Soup

  1. This is a terrific recipe. The natural sugars in the squash are carmelized during the roasting and deliver a wonderful quality to the soup. The soup is very good just as is; we added our left-over smoked chicken, which is similar in flavor to ham, and it added depth to the flavor. I will make this again!

    Liked by 1 person

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