SPLIT PEA AND BUTTERNUT SQUASH SOUP

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SPLIT PEA AND BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Herb     Appetizer     Stew     Quick & Easy     Healthy

Yield people

Number Of Ingredients 9

•1/2 (450-g) pkg dried yellow split peas
•1 large butternut squash, peeled and cut into pieces
•3 carrots, coarsely chopped
•2 celery stalks, coarsely chopped
•1 onion, coarsely chopped
•6- oz (180- g) diced smoked ham steak, about 1 cup (250 mL)
•1 bay leaf
•2 tsp (10 mL) ground coriander or cumin
•900- ml carton chicken broth

Steps:

  • 1.Rinse peas. Drain well. Prepare vegetables and ham. Place all in a large saucepan along with remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, until peas are tender, 35 to 40 min. Discard bay leaf. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.

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