"Cream" of Corn & Yellow Split Peas w/ Baked Delicata Squash

Clarissa Naling Bonneru Clarissa Naling Bonneru
posted Nov 6, 2011
0
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Perfect for a lazy Sunday! * I use a Magic Bullet to puree Pictured squash not yet baked. Cut up, spread with olive oil, a little bit of sea salt and bake till soft and golden brown...turn over every 10 - 15 minutes to bake evenly.

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Ingredients

  • 1 cup Dry yellow split peas
  • 1/2 Sweet onion
  • 2 Cloves of garlic
  • 1 pinch Sea Salt
  • 1 pinch Ground pepper
  • 1 tablespoon Olive oil
  • 1 cup Corn

Directions

  1. Cut up onion and garlic, place in medium pot with olive oil. Cook up garlic for about 5 minutes.
  2. Add washed yellow split peas to pot.
  3. Add vegetable stock.
  4. Bring to a boil and let simmer for about 30 minutes until the peas are soft...slightly firm for texture
  5. Puree a little more than half of the soup to create the "cream" texture and return to pot.
  6. Add corn and simmer for about 5 minutes.
  7. Let cool for about 5-10 minutes to thicken up and enjoy :)
  • cook time
    45 min.
  • prep time
    10 min.
  • yields
    6 serv.

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