Preparation

We make this green split pea and butternut squash curry soup in our 6-1/2 quart Crock Pot slow cooker.  This recipe will make 6 servings as a meal or 10-12 servings as an appetizer.  If you have a smaller slow cooker, or wish to make a smaller amount, cut the recipe in half.

We usually start making this soup the evening before we desire to serve it in the early afternoon.  Wash and clean the green split peas and place them in the slow cooker with 10 cups of cold tap water.  Cover, turn the heat on to low, and allow the peas to cook until morning.

In the morning, wash and peel the onions, dice them, and add them to the slow cooker along with the curry powder and cinnamon. Mix well and replace the cover on the slow cooker.

When the onions become semi-translucent, wash and peel the butternut squash, cut it in half lengthwise, remove and save the seeds to make Squash Seeds, Toasted, cut the squash into bite- sized pieces and add to the slow cooker.  Replace the cover, and continue cooking until the butternut squash pieces are cooked. 

Taste the soup, and if you desire it to be spicier, add some hot sauce to taste.  Add additional water, if desired.

If you wish to serve the green split pea and butternut squash curry soup in the evening, the split peas could be started in the morning, and then in late afternoon, turn the heat up to high.  Precook the diced onions in the microwave oven and add to the slow cooker with the seasonings. Then precook the butternut squash pieces in the microwave oven, add to the slow cooker, and allow the soup to cook for another half hour to blend the flavors.

Serve and enjoy!

The soup is also delicious when served the following days.  We store the leftover soup in the covered crock pot container in the refrigerator for a couple of days.