GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH
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.
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Agbaglo Ernest
[email protected]Can't wait to try this recipe!
Lutfur Rahman
[email protected]Looks delicious!
Yonas Getinet
[email protected]This soup was a bit bland for my taste. I think it needed more seasoning. I also found the butternut squash to be a bit overpowering. Overall, it was an okay soup, but I wouldn't make it again.
Rojus Ces
[email protected]I've made this soup many times, and it's always a hit. It's so flavorful and comforting. I like to add a little bit of cayenne pepper to give it a bit of a kick. Highly recommend!
Ashik Hridoy
[email protected]This soup is a delicious and hearty meal. It's perfect for a cold winter day. I made it exactly as the recipe instructed, and it turned out great. My family loved it!