Appetizers / Soups / Salads

Curried Split Pea Soup with Butternut Squash takes several minutes to prepare.

Curried Split Pea Soup with Butternut Squash takes several minutes to cook.

Curried Split Pea Soup with Butternut Squash makes 8 servings.

The ingredients for Curried Split Pea Soup with Butternut Squash are:

* 1 lb. yellow split peas, picked over and rinsed
* 1 1/2 lb. butternut squash, peeled and cubed
* 2 qts. vegetable or chicken stock
* 1 12 oz. can coconut milk
* 1 onion, chopped fine
* 1 tbs. minced garlic
* 1 tbs. peeled, minced ginger
* 1 tbs. curry powder
* 1 tsp. ground cumin
* salt and pepper to taste

Here is how you make Curried Split Pea Soup with Butternut Squash:

* Saute onion, garlic and ginger together in a pot over medium heat until slightly carmelized. * Add split peas and squash. Stir to combine. * Add broth, bring to a boil then add coconut milk, curry powder and cumin and cover pot. Lower heat to maintain a gentle simmer. * Simmer for about 1 - 1 1/2 hours or until the peas fall apart and the squash is tender.Number of Servings: 8Recipe submitted by SparkPeople user FATKITTY68.

The nutritional information for Curried Split Pea Soup with Butternut Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 291.3

• Total Fat: 12.2 g
• Cholesterol: 2.5 mg
• Sodium: 2,055.6 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 6.6 g
• Protein: 19.2 g