Main
Recipes
Course
Soups, Stews and Chili
soups
Yellow Squash and Split Pea Soup with Shrimp Recipe

Yellow Squash and Split Pea Soup with Shrimp Recipe

Posted by

Rate It!

Yellow Squash and Split Pea Soup with Shrimp

Add your photo!

Ingredients

Count

Nutrition

1246

Calories

Comments Print recipe

Ingredients:

Serving

4 cups diced (1/4 in.) yellow summer squash (about 1 lb.)
1 tsp olive oil
about 1/4 tsp salt
about 1/8 tsp pepper
2 tbsp butter
1 onion (about 8 oz.), peeled and diced
5 cups fat-skimmed chicken broth
1/2 cup dry white wine
6 oz peeled, deveined rock shrimp, thawed if frozen, rinsed
1 stalk fresh lemon grass (10 to 12 in . long)
1 tsp ground cumin
1/2 tsp ground dried turmeric
1 cup dried yellow split peas
1/2 cup whipping cream

Directions:

In a 12- by 15-inch baking pan, mix squash with olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and mix to coat. Bake in a 400° regular or convection oven, stirring occasionally, until squash is tender when pierced, 15 to 20 minutes.
Meanwhile, in a 5- to 6-quart pan over medium heat, melt butter. Add onion and stir occasionally until very limp, 8 to 10 minutes. Add broth and wine, increase heat, and bring to a simmer. Add shrimp and simmer, uncovered, just until pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 2 minutes. With a strainer or a slotted spoon, transfer shrimp to a bowl.
Rinse lemon grass; cut off and discard tough tops and root end. Remove and discard tough outer layers. With the flat side of a knife or a mallet, crush tender inner stalk. Add to pan along with cumin, turmeric, and split peas. Bring to a boil over high heat, then cover, reduce heat, and simmer, stirring occasionally, until peas are very tender and almost completely broken down, about 50 minutes.
Stir in all but about 1/4 cup roasted squash. In a blender or food processor, working in batches if necessary, whirl soup until smooth. Return to pan over low heat and stir in cream and salt and pepper to taste. Heat until steaming (see notes).
Ladle soup into bowls and top equally with shrimp and reserved roasted squash.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1245.53 Kcal (5215 kJ)
Calories from fat	508.37 Kcal
		% Daily Value*
Total Fat	56.49g	87%
Cholesterol	354.78mg	118%
Sodium	2900.92mg	121%
Potassium	2176.26mg	46%
Total Carbs	102.41g	34%
Sugars	19.39g	78%
Dietary Fiber	15.01g	60%
Protein	62.7g	125%
Vitamin C	101.3mg	169%
Vitamin A	0.3mg	9%
Iron	7.3mg	40%
Calcium	263.6mg	26%

Amount Per 100 g
Calories	93.24 Kcal (390 kJ)
Calories from fat	38.06 Kcal
		% Daily Value*
Total Fat	4.23g	87%
Cholesterol	26.56mg	118%
Sodium	217.17mg	121%
Potassium	162.92mg	46%
Total Carbs	7.67g	34%
Sugars	1.45g	78%
Dietary Fiber	1.12g	60%
Protein	4.69g	125%
Vitamin C	7.6mg	169%
Iron	0.5mg	40%
Calcium	19.7mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy Leek Soup

Leeks (3 lb), trimmed , leaving white and pale green part... and 14 more..
Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Whole garlic heads, unpeeled, Olive oil, divided and 13 more..
Curried Calabaza Soup

Peeled calabaza or acorn squash, cut into 1-inch cubes and 16 more..
Spinach Stuffed Squash

Yellow squash , halved lengthwise, Olive oil and 8 more..
Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par

Zucchini, cut into 1/2 inch cubes, Olive oil and 9 more..
The Best Butter Chicken

Butter, Onion, chopped and 9 more..
Tamale Pie Bake

Olive oil, Onions, chopped, Garlic cloves, minced and 15 more..