Split Pea and Winter Squash Soup

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
  • Add the oil, then stir in the curry powder and gently saute for 30 seconds.
  • Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
  • Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
  • Puree soup in batches using a food processor, blender, or immersion blender.
  • Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
  • Simmer five minutes more, then serve with lemon wedges if desired.
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