Golden Split Pea Soup With Butternut Squash

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1/4 cup olive oil

1 large yellow onion, minced

2 large cloves garlic, minced

1 jalapeno chile, halved lengthwise, optional

2 teaspoons garam masala (Indian spice blend)

1 1/2 cups yellow split peas

6 cups chicken stock (or 3 cups canned low-sodium chicken broth mixed with 3 cups water)

2 cups peeled orange-fleshed winter squash, such as butternut or kabocha, in 1/2-inch dice

3/4 cup canned peeled tomatoes, drained of juice and finely chopped

3 tablespoons chopped cilantro

-- Kosher salt and freshly ground black pepper

1 tablespoon lemon juice, or to taste

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