This was one of those crazy, fun, exhausting, wonderful weekends. My younger sister has been visiting from Alaska, and we were able to get much of the family together. Great food, lots of laughter, and a game of extreme four-square rounded off the day. 🙂
I am the middle of 3 girls – the peace-maker, the “unloved” child, the compliant one, the late-bloomer. Yup. Tears are falling and violins are playing.
Because of how far apart we live, it’s a wonderful and rare occasion when we can get together.
We have always been fashionistas:
Oh, trust me. It gets worse . . . . .
At least my sisters outgrew their awkward stages:
What does this have to do with soup?????
Ellen, my younger sister, is an incredible cook. During this recent visit, she roasted butternut squash and carrots, then tossed it in the slow cooker with a bunch of other things while we goofed around. Hours later, we were able to enjoy this amazingly tasty soup.
The surprise ingredient is yellow split peas. They are a great way to add loads of protein and fiber, and give the soup a nice body.
The only wild card with the soup is making sure there’s enough liquid. We started with 6 cups of stock and added 3 cups of water after several hours in the crockpot. The result was still a very thick soup – which, if you read any of my soup recipes, you will realize that I like. Adding more stock or water will make it more “soupy”. Duh. 🙂
PrintRoasted Squash and Carrot Soup
Ingredients
- 1 butternut squash
- 8–10 carrots
- 1 large onion
- 2 Tbsp olive oil
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp ground cardamom
- 1 pound bag split yellow peas
- 6–8 cups vegetable stock
- 3–4 cups water
- whipped heavy cream for serving
Instructions
- Preheat oven to 400 degrees and spray baking pan (or line with parchment paper)
- Peel squash and remove seeds, cutting into large wedges, and scrub carrots, removing stem end
- Roast squash and carrots until tender and beginning to brown
- In the mean time, dice onion and sauté in olive oil until tender
- Put all vegetable, spices, split peas, and stock into slow cooker, cover and cook on low 8-10 hours, or high 5-6 hours, checking after several hours to make sure there is enough liquid
- Blend a couple cups at a time to desired smoothness
- Serve with whipped cream, if desired, or a drizzle of truffle oil
