INGREDIENTS:3 lbs. banana or other yellow winter squash
2 lbs. leeks
2 ½ qts. low sodium chicken broth
2 ½ cups yellow split peas
1 tsp. ground coriander
½ tsp. white pepper
¼ tsp. ground allspice
2 tsps. salt
DIRECTIONS:1. Cut the squash into 1-inch pieces, removing the skin.
2. Trim dark tops and roots off leeks, rinse well. Split in half and slice thin.
3. Combine squash, leeks, broth, split peas, coriander, white pepper and allspice in a stockpot or steam-jacketed kettle. Bring to a boil; reduce heat to simmer. Cover and cook 30 minutes or until peas are tender.
4. Remove half the soup to a blender or food processor. Purée until smooth. Return purée to stock pot. Blend and heat through. Season with salt to taste.NUTRITIONAL INFORMATION:Calories 180 (6% from fat); Fat 1.5g (sat. 0.5g); Protein 11g; Carbohydrates 34g; Chol. 0mg (cholesterol per day 0%); Sodium 720mg (sodium per day 0%); Fiber 10g (fiber per day 0%)SERVINGS:16 servingsFrom:Recipe from USA Dry Pea & Lentil Council