Split Pea-Squash Stew with Basil and Serrano submitted by Mom Johnson Description A different version of the basic split pea soup recipe! Serve with a green salad and Naan bread or pitas! Directions In a large pot, bring split peas, turmeric and 4 cups water to a boil. Lower heat and simmer, partially covered and cook for 15 minutes. Add the squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer and cook, uncovered until squash is tender, about 15-20 minutes. In a small frying pan, melt the butter. When it stops foaming, turn heat to high, add the cumin seeds and cook stirring until browned and fragrant, about 2 minutes. Add the ginger and chilies and cook, stirring constantly another 2 minutes. Add the basil, stir to combine and cook until the basil is wilted. Serve the stew hot with the spiced butter poured over each serving. Serves 4. Ingredients 1 cup yellow split peas, rinsed and sorted. 1/4 tsp. tumeric 2 pounds butternut squash, peeled and cut into 1 inch cubes 2 tsp. salt 1 tsp. sugar 6 star anise pods 6 T. butter 2 tsp. cumin seeds 2-inch piece fresh ginger, grated 2 serrano chilies, halved, seeded and thinly sliced 12 large fresh basil leaves