This rich, hearty and mildly spicy squash soup takes a little longer to make than some, but the different flavours and textures makes this a special soup to enjoy when the temperature dips in the winter and you need warming up from the inside. If using dried split peas, they need to be soaked overnight and cooked before making the soup. If you regularly use split peas in recipes, cook a large batch, then freeze them so you can use them instantly.

6 portions

• 200g dried split peas (or 400g cooked)
• 25 g coconut oil (solid at room temperature)
• 1 teaspoon cumin seeds
• 1½ Red onions chopped
• 400g butternut squash cut into small cubes
• 1 tin chopped tomatoes (ensure additive free)
• 1 heaped teaspoon fresh marjoram finely chopped (or ½ teaspoon dried)
• ½ teaspoon dried crushed chillies
• 500 ml chicken or vegetable stock (see my notes on chicken stock and stock options)
• If using home made unseasoned stock – also a scant ¼ teaspoon of rock or sea salt
• Black pepper
• 100g spinach – shredded
• Garnish – small cubes of feta cheese

The night before: If cooking split-peas from dried. Pour the split peas into a large glass jar or bowl and cover with plenty of water – enough for the split peas to expand to twice their dried volume. Soak overnight. On the next day, drain the split-peas and tip into a saucepan. Cover with water. Bring to boil and simmer for around 15 minutes until they are soft, then drain off most of the liquid. They are now ready to use.

In a large saucepan, melt the coconut oil. Add the cumin seeds. Sizzle for 30 seconds to bring out the flavour. Add the chopped onions and cook until the onion is softened. Add stock, butternut squash, tomatoes, marjoram and dried chillies. Grind in a little black pepper. If using home-made unseasoned stock, add a good pinch of rock or sea salt. Stir in the cooked split peas. Bring to the boil, then simmer a further 20-30 minutes until the butternut squash is very soft. If the soup looks a little too thick, add a little extra water and heat up again.

Add in the shredded spinach and stir for 2 minutes.

Serve this butternut squash soup hot and garnish with a small cubes of feta cheese.

Eat Well—Be Well 🙂