Heat oil over medium heat in a large saucepan. Add squash, onions, and garlic. Cook until onion is tender, stirring occasionally. Stir in cumin, curry powder, salt, and 1/4 teaspoon pepper. Cook and stir for 2 minutes.
Traditional split pea soup gets a vegan and butternut squash update.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|2 c. Hy-Vee Short Cuts butternut squash, finely chopped|
|1 c. Hy-Vee Short Cuts chopped white onions|
|3 clove(s) Hy-Vee Short Cuts peeled garlic, minced|
|2 tsp. Hy-Vee ground cumin|
|1 tsp. curry powder|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper, plus additional for garnish|
|2 (32-oz. each) containers Hy-Vee vegetable cooking stock|
|2 c. water|
|2 c. yellow split peas, rinsed|
|2 tbsp. fresh lemon juice|
|½ c. dairy-free coconut milk yogurt alternative, for serving|
Things To Grab
- Large saucepan
Add stock, water, and split peas. Bring to boiling; reduce heat. Simmer, covered for 1 hour or until split peas are soft. Remove from heat. Stir in lemon juice.
Ladle soup into bowls. Swirl some of the yogurt alternative into each serving. Sprinkle with black pepper, if desired.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrates: 44g
- Protein: 14g