Tuesday, February 1, 2011

Butternut Squash & Yellow Split Pea Soup

This is a versatile and easy soup that is so satisfying! I sometimes add ginger and coconut milk for a Thai flavor! xo

2 T Butter
1 Large Onion, Chopped
1 Clove Garlic, Crushed
1/2 t Dried Thyme, Crushed
1/4 t Dried Marjoram, Crushed
4 C Chicken Broth
1 C Water
1 lb Butternut Squash, Cubed
1 C Dry Yellow Split Peas, Rinsed & Drained
Salt & Pepper to taste

In a large saucepan over medium heat, melt butter and add onion, garlic, thyme & marjoram. Saute until onions are transparent and herbs are fragrant, about 5 minutes. Stir in broth, water,butternut squash and yellow split peas, season with salt and pepper to taste. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the butternut squash and yellow split peas are tender, stirring occasionally. Makes 6 side dish servings. Easily doubled. Can be frozen.

1 comment:

  1. This soup is always a hit and if you use vegetable broth you have a wonderful veggie dish. I decided to make it this week as a warm, hearty dinner served along a tossed salad when, low and behold, my husband suggested that it would be nice with a sausage of some sort. Well, taking his suggestion, I added sliced chicken and apple sausage and now I have a completely different yet just as delicious soup! The chicken-apple sausage works well with the flavors of the butternut squash and yellow split peas so try it if you want an non-vegetarian dish. As a side note, I didn't use a pressure cooker so the cooking time for me was more like an hour or so. [Yellow split peas seem to take longer to cook than green.] Thanks for all these wonderful recipes, Debbie! XO! Lorraine

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