Directions:

Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.  

Victoria Alvarez is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

The post Instant Pot Baby Lima Bean Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-baby-lima-bean-soup/feed/ 0 https://static.camelliabrand.com/recipes/yellow-split-pea-and-butternut-squash-stew/ https://static.camelliabrand.com/recipes/yellow-split-pea-and-butternut-squash-stew/#respond Thu, 02 Aug 2012 17:53:49 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8066 Ingredients:  diced  chopped , minced , minced (or sweet potato or yam), cubed  dry Camellia Brand Directions: Rinse and sort read more ...

The post Yellow Split Pea & Butternut Squash Stew first appeared on Camellia Brand.]]>

Ingredients:

• 1 cup diced onion
• 1 cup chopped carrots
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons coconut oil
• 1 1/2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups butternut squash (or sweet potato or yam), cubed
• 2 cups dry Camellia Brand Yellow Split Peas
• 4 cups vegetable broth
• 1 teaspoon salt

Directions:

1. Rinse and sort peas.
2. Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.  
3. In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes. 
4. Add butternut squash, split peas and vegetable broth, and bring to a boil.  
5. Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
6. Serve as a soup, or over a bed of greens or rice.

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