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1/4 cup olive oil
Heat the olive oil in a large soup pot. Sauté the onion, cinnamon, and ginger a few minutes until fragrant.
Add the split peas or lentils, water, and stock and bring to a boil. Simmer for about 40 minutes, or until the peas are tender.
Add the salt, pepper, saffron and squash. Continue simmering about 20 minutes, or until the squash is very soft.
Puree the soup for a smooth texture, or serve as is. Garnish with the chopped parsley.
Poster's Notes:
I always use split peas rather than lentils, vegetable stock instead of chicken stock, and 2 boxes of frozen butternut squash, defrosted overnight in the refrigerator, which eliminates having to peel and cube the squash. This way there's also no need to puree the soup.
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1 onion, chopped
2 tsp. cinnamon
3 tablespoons grated ginger root
2 cups yellow split peas or yellow lentils (chana dal)
8 cups cold water
6 cups chicken or vegetable stock
2 tablespoons salt
2 tsp. pepper
1/2 tsp. saffron, ground
1-1/2 lbs. peeled, cubed winter squash (butternut, hubbard, kabocha, pumpkin)
4 tablespoons chopped flat-leaf parsley
It's become a new family "tradition" for us for the High Holidays.