I felt like having something spiced, so I went to search for Moroccan or Indian butternut squash recipes. And I find the Indian Summer Stew on The Food Network. How can one not like this? Is it Indian Summer – Stew or an Indian – Summer Stew? The ingredients list is incredibly non-demanding and I could start cooking the soup without even going to the shops.
The result is an incredible soup with so many dimensions that I like: The dal gives the soup a lovely thickness, but still retains some bite. The butternut adds sweetness and is heavenly in combination with the coconut. The spices round it all up and keep the soup together without overpowering the dal, butternut and coconut. I found that the soup gets even better after reheating. A new favorite of mine that will surely make onto my Autumn Favorite list.
Rinse the split peas in a couple changes of water.
To temper: In a small skillet, warm the coconut oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladle full of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot.
Adjust the seasonings, to taste. Garnish with chopped cilantro.