Best 3 Split Pea And Butternut Squash Soup Recipes

Indulge in a delightful symphony of flavors with our split pea and butternut squash soup, a comforting and hearty dish perfect for chilly days. This creamy, velvety soup is a delightful blend of sweet butternut squash, savory split peas, and aromatic spices, offering a satisfying and nutritious meal.

This recipe combines the natural sweetness of butternut squash with the earthy flavor of split peas, creating a harmonious balance of flavors. The addition of aromatic herbs and spices like thyme, rosemary, and cumin adds a depth of flavor, while a touch of lemon zest brightens up the soup, leaving you with a tantalizing taste experience.

Our recipe also includes variations to suit your preferences. For a vegan version, simply substitute vegetable broth for chicken broth and use plant-based milk instead of heavy cream. If you prefer a smoky flavor, add a touch of smoked paprika or roasted red peppers. For a spicy kick, sprinkle in some cayenne pepper or chopped chili peppers.

This split pea and butternut squash soup is not only delicious but also packed with nutrients. Butternut squash is rich in antioxidants and vitamins, while split peas provide a good source of protein and fiber. Together, they create a wholesome and satisfying meal that will nourish your body and soul.

So, gather your ingredients and embark on a culinary journey as we guide you through the simple steps of making this exceptional split pea and butternut squash soup. Let your kitchen be filled with the enticing aromas of roasted butternut squash and simmering spices as you create a dish that will warm your heart and satisfy your taste buds.

Let's cook with our recipes!

SPLIT PEA & BUTTERNUT SQUASH SOUP

Split Pea & Butternut Squash Soup image

Make and share this Split Pea & Butternut Squash Soup recipe from Food.com.

Provided by slb2008

Categories Lunch/Snacks

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium onion, chopped fine
2 garlic cloves, pressed
4 cups chicken stock, low sodium
2 cups water
1 1/2 cups dry split peas, well rinsed
1 small butternut squash, peeled and cubed
2 carrots, peeled and sliced
10 peppercorns
2 bay leaves
1 red pepper, cored and chopped fine
2 tablespoons fresh parsley, finely chopped

Steps:

Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
Add red pepper and continue to cook another 15 minutes.
Remove from heat and pulse with hand wand until smooth.
Return to low heat and allow to simmer another 15 minutes.
Stir in parsley, cover and let cool.

PARKER'S SPLIT PEA SOUP

Parker's Split Pea Soup image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories appetizer

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SPLIT PEA AND WINTER SQUASH SOUP

Split Pea and Winter Squash Soup image

from _Feeding the Healthy Vegetarian Family_ by Kenneth Haerder. I've reduced the oil by 3 T. He mentions you can use 1 c canned pumpkin or squash in lieu of the squash.

Provided by smellyvegetarian

Categories Vegan

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
4 teaspoons curry powder (he suggests mild)
9 cups water
1 1/2 cups winter squash, cubed
2 cups yellow split peas
1 bay leaf
1 teaspoon salt (more to taste)
1 teaspoon sugar
1 tablespoon tomato paste

Steps:

Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
Add the oil, then stir in the curry powder and gently saute for 30 seconds.
Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
Puree soup in batches using a food processor, blender, or immersion blender.
Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
Simmer five minutes more, then serve with lemon wedges if desired.

Nutrition Facts : Calories 204.9, Fat 2.5, SaturatedFat 0.4, Sodium 329.2, Carbohydrate 34.9, Fiber 13.7, Sugar 6, Protein 12.7

Tips:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, garlic, and leeks.
Don't be afraid to experiment with different spices and herbs. This is a great way to add your own personal touch to the soup. Some good options include cumin, coriander, paprika, and thyme.
If you're using canned beans, be sure to rinse them well before adding them to the soup. This will help to remove any excess salt and starch.
Don't overcook the soup. The vegetables should be tender, but still have a little bit of bite to them.
Serve the soup with a dollop of sour cream, yogurt, or grated cheese. This will add a delicious creamy richness to the soup.

Conclusion:

Split pea and butternut squash soup is a hearty, flavorful, and nutritious soup that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. So next time you're looking for a delicious and easy-to-make soup, give this recipe a try.