Yield: 24 (1 cup servings)
Ingredients:
3 lbs. DFS Butternut Squash
2 lb. 6 oz. DFS leeks
2-1/2 qts. College Inn chicken broth
1 lb. Jack Rabbit yellow split peas
1 tsp. DFS ground coriander
1/2 tsp. DFS white pepper
1/4 tsp. DFS ground allspice
DFS salt, to taste
Directions:
1. Cut the squash into 1-inch pieces, removing the skin.
2. Trim dark tops and roots off leeks. Split in half and slice thin.
3. Combine squash, leeks, broth, split peas, coriander, white pepper and allspice in stockpot or steam-jacketed kettle.
4. Bring to boil; reduce heat to simmer. Cover and cook 30 minutes or until peas are tender.
5. Remove half of soup to blender or food processor. Puree until smooth. Return puree to stock pot. Blend and heat through.
6. Season with salt, if desired.
Recipe provided by USA Dry Pea & Lentil Council