Curried Split Pea and Squash Soup

Inspired by mulligatawny soup, a very fragrant Indian dish, this soup ticks all the right boxes of an efficient, comforting autumnal recipe. Make a large quantity of it and freeze it in several portions. To obtain the desired result, butternut squash and carrots are preferred. Add a generous spice mix and split peas to the veggies in the broth, with coconut milk as a finishing touch. A hearty vegetarian recipe to make in batches so that you can always have some on hand to warm up on chilly nights. Hurrah for soup!