Split Pea And Butternut Squash Soup 

Ingredients:
- 1/2 (450-g) pkg dried yellow split peas
- 1 large butternut squash, peeled and cut into pieces
- 3 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 onion, coarsely chopped
- 6- oz (180- g) diced smoked ham steak, about 1 cup (250 mL)
- 1 bay leaf
- 2 tsp (10 mL) ground coriander or cumin
- 900- ml carton chicken broth

Directions:
- 1.Rinse peas. Drain well. Prepare vegetables and ham. Place all in a large saucepan along with remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, until peas are tender, 35 to 40 min. Discard bay leaf. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.