Curried Split Pea and Squash Soup

Name: Curried Split Pea and Squash Soup
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Cuisine: Japanese, Asian
Ingredients: 2 onions, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, chopped; 3 tbsp (45 ml) vegetable oil; 2 tbsp curry powder; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp turmeric; 3 cups (660 g) dried yellow split peas, rinsed and drained; 16 cups (4 litres) vegetable or chicken broth; 8 cups (1.1 kg) butternut squash, peeled, seeded, cut into large dice (about 1 medium squash); 2 cans (14 oz/398 ml each) coconut milk; Mixed herbs, leaves torn (such as mint, basil, cilantro, Thai basil); Pumpkin seeds; 15% cooking cream or 35% cream; Lime or lemon wedges

Instructions

Prep:40minCook:1h 40min

Inspired by mulligatawny soup, a very fragrant Indian dish, this soup ticks all the right boxes of an efficient, comforting autumnal recipe. Make a large quantity of it and freeze it in several portions. To obtain the desired result, butternut squash and carrots are preferred. Add a generous spice mix and split peas to the veggies in the broth, with coconut milk as a finishing touch. A hearty vegetarian recipe to make in batches so that you can always have some on hand to warm up on chilly nights. Hurrah for soup!

Updated at: Fri, 14 Mar 2025 05:15:59 GMT