Wednesday, 26 February 2014

Butternut Squash & Split Pea Soup

It's chilly, it's wet, and there's nothing better than soup to warm up our cold fingers at this time of year.

Since we discovered that our gerbil loves eating butternut squash seeds (more than he loves almost anything else!), we've been buying a lot of butternut. I also had some Hungarian paprika which I picked up at a food show late last year, and have been wanting to try.

If you're unfamiliar with Hungarian paprika, by the way, you should note that it has a dry, mild, and slightly smokey flavour - and it isn't hot. So if you change the recipe to use hot paprika, you'll almost certainly want less of it!

5:2 Intermittent Fasting button5:2 Diet
This soup works out at about 450 calories if you split it between two, and it's a hearty bowlful.

Butternut squash soup

Butternut Squash & Split Pea Soup
Serves 2

300g (11oz) butternut squash flesh
1tsp olive oil
1 onion
4 cloves garlic
230g (8oz, 1 cup) yellow split peas (dry weight)
1 litre (1¾ pints) vegetable stock
4tsp Hungarian paprika
black pepper to taste

  1. Peel and chop the butternut squash.
  2. Heat the oil in a large, deep saucepan.
  3. Fry the onion, garlic, and squash until the onion is soft.
  4. Add the split peas and stock, and season with paprika and black pepper.
  5. Simmer for about an hour, until the split peas are cooked (it can take as long as two hours; to speed it up, soak the peas overnight).
  6. Use a potato masher to puree the squash (I do it this way rather than with a food processor in order to keep some texture, as split peas will fit through the masher).
  7. Sprinkle with a little extra paprika, and serve.


Angie Schneider said...

This is my kind of soup....healthy, filling and delicious!

Rachel said...

Sounds yummy!

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