Butternut Squash and Split Pea Soup

I had a butternut squash in the veggie basket with the potatoes and garlic for about two months..those that are long and that we call the Anglo-Saxon variety.

I really love them for many reasons but mainly that they peel easily and they don’t require you to cut your hands to bits to use them.

Also because they last for months outside the fridge therefore not taking up precious room in your appliance.

I make various different recipes with them so you will see them pop up from time to time but usually I make soups…

So I decided to make a soup for tomorrow..

I had to roast a chicken anyway so slipped in the butternut squash to roast too, to acquire a deeper oven baked taste.

And as we don’t eat enough pulses in our diet, I decided to put some split peas in, to make it even tastier!

Diffuculty: 1 of 3

Duration:2 hours

Serves:10 people

Ingredients

For the soup:

1 butternut squash peeled and cut into chunks totalling 900 gr.

3+3 tbsp olive oil

Salt and pepper

2 tsp of thyme (dried)

3 cloves of garlic unpeeled

2 leeks (only the white part) chopped into 0.5cm pieces

150 gr Spilt Peas Dikotilon

Herbs and spices of your choice

2 cubes of chicken stock (or vegetable) and I litre of water

Or I litre of chicken stock and extra water for boiling

To serve:

Some beetroot leaves

Carob rusks

A very good quality vinegar or Artima Elixir

Method

Heat up the oven to 180c.

In a bowl mix the butternut squash with 3 tablespoons of olive oil, salt and pepper, the thyme and the garlic.

Spread the mixture on a baking tray covered in greaseproof paper.

Bake for 45mins-1 hour until the squash is soft.

Before the squash is ready prepare the leeks and put them in a large saucepan with the other 3 tablespoons of olive oil.

Saute the leeks for about 10 mins on a medium heat.

Put the squash from the oven into the saucepan with the leeks, the garlic, the split peas with whatever herbs you have chosen (I put cayenne pepper, ginger and coriander).

Saute the mixture for a further 8-10 mins

Put in the chicken stock or the cubes with water and simmer until the split peas have softened (15-20mins) it could be longer depending on the brand or how old they are.

If required add some more liquid either more water or stock.

When the soup is ready use a hand held blender to thicken the soup mixture to attain a creamy consistency.

Serve with the rusks, the beetroot leaves and with drops of the superb Elixir from the Vaimaki family instead of vinegar if you can find it… and I will talk about at another time….