Squash and zucchini overload? Make something new

By BOBBI BUCHANAN

If you’re burned out on zucchini breads and casseroles but your fridge and pantry remain full from this summer’s bounty, try this quick and healthy recipe: squash and split pea soup. I cannibalized various low-fat and no-fat recipes to come up with this one.

Squash and Split Pea Soup

1-2 tablespoons olive oil
2-3 cloves of garlic, peeled and minced or pressed
1 cup dried split peas, sorted and rinsed
6 cups water
1 medium onion, peeled and chopped
3 stalks of celery, washed and diced
4-6 squash and/or zucchini, washed, peeled and cut into 1-inch pieces
4-5 carrots, washed, scraped and cut up
1 tablespoon peanut butter (optional)
*Mild curry, pepper and ground ginger, to taste

Put water and split peas in a large pot, such as a Dutch oven. Cover and bring to a boil, then reduce heat to a simmer for 20 minutes. While the split peas are cooking, sauté garlic and onion in olive oil over medium-low heat for 5 minutes. Add celery and carrots and cook for another 5 minutes. Add the zucchini and squash to the peas and allow to cook for another 10 minutes. Stir in the sautéed veggies and a tablespoon of peanut butter, if desired. Add spices to taste. Simmer a few minutes more.

This soup is delicious served with cornbread and a green salad topped with strawberries and almonds or raisins and walnuts with a vinaigrette dressing.

Bobbi Buchanan is the founding editor of New Southerner.