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Camellia Brand
bowl of yellow split pea butternut squash stew with purple onions and a side of bread with a green dip on it

Yellow Split Pea & Butternut Squash Stew

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  • 1 cup diced onion
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons coconut oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups butternut squash (or sweet potato or yam), cubed
  • 2 cups dry Camellia Brand Yellow Split Peas
  • 4 cups vegetable broth
  • 1 teaspoon salt


  1. Rinse and sort peas.
  2. Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.  
  3. In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes. 
  4. Add butternut squash, split peas and vegetable broth, and bring to a boil.  
  5. Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
  6. Serve as a soup, or over a bed of greens or rice.