Butternut Squash and Split Pea Stew

I first had a stew like this from the soup and salad bar at the Georgia Tech food court. It was so indescribably good – a wonderful blend of spicy and sweet. As soon as I got home that day, I began scouting out different recipes to figure out how I could make it myself. It makes my nose run just a teeny bit and my slightly-less-spice-tolerant husband loves it as well. But if the spice bothers you, feel free to scale back on the red pepper flakes a bit. And if you love heat, feel to add more red pepper flakes and top it off with a little sriracha.

Also, check out this great picture of how to efficiently peel and cut a butternut squash.

overhead stew

 

top view stew

SERVES 6

INGREDIENTS:
  • 1 cup dried split green peas
  • 1/2 of a medium butternut squash, cut into 1-in cubes
  • 1 roma tomato, chopped
  • 1/2 cup dried shredded coconut
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1/2 cup cilantro, minced
DIRECTIONS:
  1. In a large pot, combine the split peas, chopped butternut squash, tomato, shredded coconut, turmeric, cumin, red pepper flakes, garlic, and vegetable broth.
  2. Bring to a boil, then cover and simmer for 20 minutes. Remove the lid and simmer for 10 additional minutes.
  3. Finish the soup off and add the honey, lime juice, and cilantro. At this point the butternut squash should be much softer – I like to gently mash some of the cubes against the side of the pot with my spoon to thicken the soup a bit.

Adapted from Aarti Sequiera.

Butternut Squash Split Pea Stew

Butternut Squash Split Pea Stew is a simple vegan recipe that’s bursting with flavors!


Serves 6
Ingredients:
1 cup dried split green peas,
1/2 of a medium butternut squash, cut into 1-in cubes,
1 roma tomato, chopped,
1/2 tsp turmeric,
1/2 tsp cumin,
1/2 cup dried shredded coconut,
1/2 tsp crushed red pepper flakes,
1 clove garlic, minced,
4 cups vegetable broth,
1 tbsp honey,
2 tbsp lime juice,

1/2 cup cilantro, minced
.
Instructions:

In a large pot, combine the split peas, chopped butternut squash, tomato, shredded coconut, turmeric, cumin, red pepper flakes, garlic, and vegetable broth. Bring to a boil, then cover and simmer for 20 minutes. Remove the lid and simmer for 10 additional minutes. Finish the soup off and add the honey, lime juice, and cilantro. At this point the butternut squash should be much softer – I like to gently mash some of the cubes against the side of the pot with my spoon to thicken the soup a bit.

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