Split Pea Soup with Squash and Yogurt

Name: Split Pea Soup with Squash and Yogurt
Yield: Serves 4
Ingredients: 4½ cups (1 l) vegetable or chicken broth; 1 small bunch fresh cilantro, chopped; 1 to 2 tbsp tomato paste; 4½ cups (1 l) vegetable or chicken broth; ½ cup (100 g) yellow split peas; ¼ cup (50 g) green split peas; 1 small onion, diced; 1 tsp butter; ½ cup (100 g) plain homemade yogurt or plain Greek yogurt; ½ cup (100 g) plain homemade yogurt or plain Greek yogurt; salt and freshly ground black pepper; 1 tbsp fresh oregano; 2 to 3 tbsp olive oil; salt and freshly ground black pepper; 1 butternut squash or sweet (pie) pumpkin; 1 tbsp paprika (hot!); 1 butternut squash or sweet (pie) pumpkin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

1 butternut squash or sweet (pie) pumpkin
1 tbsp paprika (hot!)
1 tbsp

Winter
Vegetarian
Soup
Gluten-free

Method

Preheat the oven to 350°F (180°C).

Peel the squash, cut it in half, and remove the pulp and seeds. Chop into 1-inch (2-cm) chunks and spread them out on a baking sheet. Sprinkle with the paprika, oregano, salt, and pepper, drizzle with the oil, and toss thoroughly. Spread out t