Traditional split pea soup gets a vegan and butternut squash update.

Vegan Squash and Split Pea Soup

Heat oil over medium heat in a large saucepan. Add squash, onions, and garlic. Cook until onion is tender, stirring occasionally. Stir in cumin, curry powder, salt, and 1/4 teaspoon pepper. Cook and stir for 2 minutes.

Add stock, water, and split peas. Bring to boiling; reduce heat. Simmer, covered for 1 hour or until split peas are soft. Remove from heat. Stir in lemon juice.

Ladle soup into bowls. Swirl some of the yogurt alternative into each serving. Sprinkle with black pepper, if desired.