I knew I had half a bag of split peas at home but thought if I’d be cooking during the blizzard with it’s threat of electricity loss I’d better make a large pot of soup and I’d roast off a butternut squash I had at home in my favorite way. I treated myself to shopping at Union Market on E. Houston St. rather than my typical trudge through Key Foods further up the block for organic split peas. Let it be known that this was the day that Union Market looked like Trader Joes as the line to the cashier wound its way like a serpent through the market.
Unlike everyone else in the market I didn’t even really need to be there. The few things I did buy in addition to a new bag of organic split peas was a nice Tuscan boulle, a banana because I had yogurt at home, a knob of fresh ginger – alway a great ingredient to have around for it’s health supportive properties and distinctive flavor & aroma, and a box of lychee juice – as a treat.
I prepped the soup quickly; washing the split green peas at least 2 – cups, 1/2 an onion – medium diced, 2 small carrots in a medium roll cut. I had a cup of already cooked 5 Italian grains, I added that, two roughly chopped pepper dews & 1/2 a peeled russet potato.
I added 4 Cs of cold water to the split peas then added the prepped veg, grains, a shake of red pepper flakes, 4 bay leaves and a good swirl of Tamari and let that cook over a medium/low flame stirring frequently.
With the soup up on the back burner in my copper pot I preheated the oven to 375 ° and began prepping the butternut squash by peeling it and chopping it into medium sized chunks. I put these into a heavy casserole with a few golden raisins & about 4 apricots cut into small pieces. Then I sprinkled the whole lot with my RhODy blend of Salt of D Earth & about a cup of ancho chili infused maple syrup I keep around for this dish in particular. Because I had it, I added a swig of tangerine juice. In the oven with the top on.
I stirred the soup often. Both the soup & the butternut squash cooked off for a good hour or so. I turned the oven heat off but kept the casserole in there but took the top off. With the heat off the soup I blended it after it cooled for about a half hour.
I didn’t photograph the bowl of blended split pea soup since I didn’t do much to make it photographic before simply digging into it. I did however get a pic off of the beautiful roasted butternut squash.
Needless to say, it’s days like this that go to prove how steadfast the message of Recipes 4 Survival is. Maintain basic staples, be mindful, cook at home & you’ll feel better.