Golden Split Pea Soup with Butternut Squash

It is getting to be soup season in the Northern hemisphere.  This soup is a hearty stick to your ribs soup.  It is also tasty and the spices give you a warm feeling on those cold miserable days when the wind cuts right through to your bones.

Golden Split Pea Soup with Butternut Squash

1/4 cup olive oil

1 large yellow onion, minced

2 large cloves garlic, minced

1 jalapeno chile, halved lengthwise, optional

2 teaspoons garam masala (Indian spice blend)

1 1/2 cups yellow split peas

6 cups vegetable broth

2 cups peeled butternut squash, 1/2-inch dice

3/4 cup peeled tomatoes, finely chopped

3 tablespoons chopped cilantro

salt and freshly ground black pepper

1 tablespoon lime juice, or to taste

toasted squash seeds, garnish

more cilantro, chopped, garnish

1. Heat the olive oil in a large pot over moderate heat. 

2. Add the onion, garlic, and chile and saute until the onion is soft and beginning to color about 10 minutes. 

3. Add the garam masala and cook, stirring for a minute or two to toast it, then add the split peas and the stock. 

4. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. 

5. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. 

6. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. 

7. Stir in the cilantro and season with salt, pepper and lime juice to taste. 

8. Garnish with toasted squash seeds and cilantro.

9. Serve immediately.