This soup, made with squash, split pea lentils and coconut milk is a comforting way to use that hearty Fall bounty. It’s delicious and loaded with savoury depth. Yellow split peas, squash and onions are all simmered together with coconut milk and an assortment of warm, aromatic spices. And it is also gluten-free, dairy-free and full of nutrition.

I received a gorgeous squash from my aunt’s garden and it sat on my countertop for weeks because I could not decide on how to cook it until that crisp Fall day when I finally made this cozy soup. I just love the flavor, the texture, the fact that it is filling, comforting and yet so very nutritious.

The star of this recipe is definitely the gorgeous homegrown squash and the yellow split peas from my pantry. I am making a conscious effort to finish my pantry staples these days and the choice of the yellow split peas did not disappoint. You can actually use any type of lentil so feel free to make substitutions.

This is a one-pot recipe. Sauté the onions and ginger until soft. Add in the warm and immune-boasting spices (such as turmeric, black pepper, cumin powder, coriander powder etc) and cook until fragrant. Add in the veggie broth and simmer the split peas first because they take longer to cook than the squash. Partially cook the split peas and then add in the chopped squash and coconut milk. Let this pot of coziness disintegrate into a thick, stew-like texture. After cooking, use an immersion blender to blend the soup a bit, but not until smooth – I prefer it slightly chunky.

The last layer of awesomeness is to stir in some apple cider vinegar, sprinkle in the cinnamon and nutmeg. Temper the soup with some fried mustard seeds and smoked paprika and enjoy!

Some other soups to enjoy:

Roasted Butternut Squash & Sweet Potato Soup

Creamy Vegan Carrot Ginger Soup

Lauki & Chana Dal (Split Chickpea Lentil & Gourd Soup)

Harvest Soup

Squash and Split Pea Soup

Servings

Ingredients

• 1 Butternut squash peeled and cubed
• 1 Cup Split pea lentils
• 5 Cups Vegetable broth
• 1 Can (400mls) Coconut milk
• 3 Tablespoon Oil Divided
• 1 Shallot chopped
• 1 Tablespoon Ginger freshly grated
• 1 Teaspoon salt
• 1 Teaspoon Cumin powder
• 1 Teaspoon Coriander powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon Back pepper
• Pinch Cinnamon and Nutmeg
• 1 Teaspoon Mustard seeds black
• 2 Tablespoon Apple cider vinegar
• 1 Teaspoon Smoked Paprika

Servings Ingredients 1 Butternut squash peeled and cubed 1 Cup Split pea lentils 5 Cups Vegetable broth 1 Can (400mls) Coconut milk 3 Tablespoon Oil Divided 1 Shallot chopped 1 Tablespoon Ginger freshly grated 1 Teaspoon salt 1 Teaspoon Cumin powder 1 Teaspoon Coriander powder 1/2 Teaspoon Turmeric powder 1/2 Teaspoon Back pepper Pinch Cinnamon and Nutmeg 1 Teaspoon Mustard seeds black 2 Tablespoon Apple cider vinegar 1 Teaspoon Smoked Paprika

Instructions

1. Heat 2 Tablespoons of oil in a large pot on medium heat. When the oil shimmers, add the chopped shallot and grated ginger. Fry until soft.
2. Mix in the salt, cumin powder, coriander powder, turmeric and black pepper. Fry until the spices are fragrant.
3. Stir in the split peas and veggie broth and bring to boil. Cover and reduce the heat to medium-low and cook for 15-20 minutes until the split peas are partial cooked.
4. Add in the chopped squash, cover and cook for another 30 minutes or until the squash and split peas are soft. Remove from heat.
5. Puree the soup partially with a hand bender until it becomes a thick, chunky stew-like texture. I prefer it chunky but puree it to your preferred texture.
6. Stir in the cinnamon, nutmeg and apple cider vinegar and simmer on low for another 5-10 minutes.
7. While the soup is simmering, heat the remaining 1 tablespoon of oil in a small frying pan on low heat. When the oil shimmers, add the black mustard seeds and heat until they begin to pop. Remove the pan from the heat and stir in the smoked paprika until a combined. Pour onto the soup and stir.
8. Taste the soup and adjust the spices to your liking and enjoy!