Dhal (Split Pea) and Dumpling Soup with Butternut Squash – Burlap & Barrel

Ingredients

• 8 oz cubed butternut squash/pumpkin
• 1 ½ cup dried split peas, rinsed until water runs clear
• 12 cups water
• 6-8 cloves minced garlic
• 2 tsp New Harvest Turmeric
• 2 carrots, cut into small chunks
• 4 thinly-sliced celery stalks
• 1 tsp Flowering Hyssop Thyme
• 1 Tbsp freshly ground Robusta Black Pepper
• Sweet peppers (optional)
• Whole hot pepper (optional)
• Salt to taste
• 1 cup flour
• ½ tsp salt
• ½ tsp sugar (optional)
• Finely minced herb like thyme or cilantro (optional)
• ½ cup water (more or less), to get either a firm and smooth or soft dough