Curried Split Pea Soup with Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 291.3
  • Total Fat: 12.2 g
  • Cholesterol: 2.5 mg
  • Sodium: 2,055.6 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 19.2 g

View full nutritional breakdown of Curried Split Pea Soup with Butternut Squash calories by ingredient
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My good friend Fran's recipe My good friend Fran's recipe
Number of Servings: 8


    * 1 lb. yellow split peas, picked over and rinsed
    * 1 1/2 lb. butternut squash, peeled and cubed
    * 2 qts. vegetable or chicken stock
    * 1 12 oz. can coconut milk
    * 1 onion, chopped fine
    * 1 tbs. minced garlic
    * 1 tbs. peeled, minced ginger
    * 1 tbs. curry powder
    * 1 tsp. ground cumin
    * salt and pepper to taste


* Saute onion, garlic and ginger together in a pot over medium heat until slightly carmelized.

* Add split peas and squash. Stir to combine.

* Add broth, bring to a boil then add coconut milk, curry powder and cumin and cover pot. Lower heat to maintain a gentle simmer.

* Simmer for about 1 - 1 1/2 hours or until the peas fall apart and the squash is tender.

Number of Servings: 8

Recipe submitted by SparkPeople user FATKITTY68.

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