Butternut and split pea soup from Winter Food by Jill Norman
I like the texture of butternut squash in this soup, but any squash or pumpkin can be used. Speck is German cured and smoked belly pork. It is sold in delicatessens, usually in thick pieces suitabl...
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Ingredients
- 1 tablespoon sunflower oil
- 150 g speck or smoked bacon, cubed
- 1 large onion, chopped
- 1 teaspoon ground coriander
- ½ teaspoon allspice
- salt
- freshly ground black pepper
- 150 g yellow split peas
- 3 litres stock or water
- 800 g butternut squash
- 2–3 spring onions, finely sliced, to garnish
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