Curried Yellow Split Pea and Winter Squash Soup
The color of this soup is tawny gold because of the combination of yellow split peas and orange squash as opposed to most split pea soups which are green. This soup also gets it flavor bang from the curry powder which can be adjusted to taste. I've served it to guests who asked for the recipe.
2 tablespoon olive oil
1 large onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 1/2 tablespoons curry powder (more or less depending on how spicy you would like the soup)
7-8 cups water, you can add more water if the soup seems too thick
1 1/2 cups winter squash (more is fine, I used all of 1 small squash)
2 cups yellow split peas (1# bag)
1 bay leaf
1 teaspoon salt, plus more to taste
1 teaspoon sugar
1 tablespoon tomato paste (I forgot to use this and it was still delicious)
chopped parsley for garnish
Heat olive oil in large soup pot. Stir in the onion and celery and saute until tender. Lower the heat and add the garlic. Saute for 30 seconds more. Add the curry powder and saute gently for 30 seconds; keep stirring.
Add the water, squash, split peas, bay leaf, salt and sugar t0 the pot. Bring the soup to a near boil, then lower the heat. Partially cover the pot and simmer for about 1 hour, until the split peas are completely tender to the point of falling apart. Remove the soup from the heat and discard the bay leaf.
Puree the soup with an immersion blender if its needed. I didn't bother with this step. Add the tomato paste if using. Taste the soup and add more salt if necessary. Sprinkle soup with parsley and serve.
2 tablespoon olive oil
1 large onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 1/2 tablespoons curry powder (more or less depending on how spicy you would like the soup)
7-8 cups water, you can add more water if the soup seems too thick
1 1/2 cups winter squash (more is fine, I used all of 1 small squash)
2 cups yellow split peas (1# bag)
1 bay leaf
1 teaspoon salt, plus more to taste
1 teaspoon sugar
1 tablespoon tomato paste (I forgot to use this and it was still delicious)
chopped parsley for garnish
Heat olive oil in large soup pot. Stir in the onion and celery and saute until tender. Lower the heat and add the garlic. Saute for 30 seconds more. Add the curry powder and saute gently for 30 seconds; keep stirring.
Add the water, squash, split peas, bay leaf, salt and sugar t0 the pot. Bring the soup to a near boil, then lower the heat. Partially cover the pot and simmer for about 1 hour, until the split peas are completely tender to the point of falling apart. Remove the soup from the heat and discard the bay leaf.
Puree the soup with an immersion blender if its needed. I didn't bother with this step. Add the tomato paste if using. Taste the soup and add more salt if necessary. Sprinkle soup with parsley and serve.
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