Golden Butternut Soup

October 8, 2010

Onward to India with another recipe from Bobbie Hinman’s

The Meatless Gourmet – Favorite Recipes From Around the World

Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish

PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained

Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste

Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.

Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.

Filed under: Recipes - Soups

Tags: butternut squash, easy, tomatoes, yellow split peas