Carrot, Butternut squash and orange split pea soup
If you want to impress when you serve, try swirling a little cream with a cocktail stick in the centre of the bowl and scatter with finely chopped flat leaf parsley (this has a better flavour than the curly type) Yum.
MethodPeel carrots and butternut squash. Remove seeds from squash and discard. Chop veg into chunks. Wash the the orange split peas. Put into a fairly large pot cover with water. bring to boil, then reduce heat and allow to simmer for approx 1 hour or until all veg is very soft.
Blend well - I use a Braun hand held blender - nice and pwerful.
Add cream, salt and pepper to taste. If soup is too thick you can add water to dilute a little
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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