Split Pea, Butternut Squash, and Sweet Potato Stew

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There’s nothing better than a warm, hearty stew on a cold winter day. I love this recipe because it helps me use up my collection of winter squash, in this case butternut squash. It is made in a slow cooker, so all you have to do is add the ingredients and let your appliance do all the work! This is a huge recipe (I like lots of leftovers!), so you may want to cut it in half.

Split Pea, Butternut Squash, and Sweet Potato Stew

I really like my Multi Cooker because it can be used as a slow cooker, pressure cooker, rice cooker, pressure canner, and more! That is what I used for this recipe, but a crock pot would work as well.

My other go-to appliance for this recipe is my KitchenAid Stand Mixer with the food processor attachment. It does a great job at quickly dicing all the vegetables for this recipe! A more affordable option would be a food processor like this one, which used to be my go-to appliance before I got my KitchenAid.

This recipe was inspired by Woman’s Day.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced

  • 2 onions, chopped

  • 2 cups split peas

  • 4 large cloves of garlic, finely chopped

  • 3 inch piece of fresh ginger, peeled and finely chopped

  • 1 medium butternut squash, peeled, seeded, and diced

  • 2 Tbsp. curry powder

  • 2 tsp. ground turmeric

  • 1 tsp. salt

  • 1 tsp. black pepper

  • 1 can of light coconut milk

Instructions:

  1. In a 5- to 6-quart slow cooker, toss together the sweet potato, onion, split peas, garlic, ginger, butternut squash, curry powder, turmeric, salt, and pepper.

  2. Stir in 8 cups water and and 1 can of coconut milk and cook, covered, until the peas are tender (4 to 5 hours on high or 6 to 7 hours on low).