Ingredients
Scale
- 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
