GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH image

Yield 6-8

Number Of Ingredients 12

1/4 cup olive oil
1 large yellow onion, minced
2 large cloves garlic, minced
1 jalapeno chile, halved lengthwise, optional
2 teaspoons garam masala (maybe more)
1 1/2 cups yellow split peas
6 cups chicken stock (or 3 cups canned low-sodium chicken broth mixed with 3 cups water)
2 cups peeled orange-fleshed winter squash, such as butternut or kabocha, in 1/2-inch dice
3/4 cup canned peeled tomatoes, drained of juice and finely chopped
3 tablespoons chopped cilantro
-- Kosher salt and freshly ground black pepper
1 tablespoon lemon juice, or to taste

Steps:

Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.