By Jennifer Burns, Dan’s Market
- 1 onion, chopped fine
- 1 tablespoon, minced garlic
- 1 tablespoon peeled, minced ginger
- 1 lb. yellow or green split peas, picked over and rinsed
- 1 1/2 lb. butternut squash, peeled and cubed
- 2 quarts vegetable or chicken stock
- 1 12 ounce can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- Salt and Pepper, to taste
- 1/4 cup parsley, chopped
- 1/4 cup sunflower seed
- 1 tablespoon chives
Sauté onion, garlic and ginger together in a pot over medium heat until slightly caramelized. 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 a simmer for about 1 – 1 1/2 hours or until the peas fall apart and the squash is tender. (Note: puree in a blender to make it less chunky.)
