Best 3 Split Pea Butternut Squash Soup Recipes

Welcome to a delightful culinary journey where flavors dance and textures harmonize. Embark on a gastronomic adventure with our Split Pea and Butternut Squash Soup extravaganza. This wholesome and hearty soup is a symphony of flavors that will warm your soul on a chilly day. Dive into the depths of this creamy and comforting creation, where split peas and butternut squash come together in perfect harmony, complemented by a medley of aromatic spices.

Indulge in the vibrant colors of this soup, where the golden hue of butternut squash intertwines with the earthy tones of split peas, creating a visual masterpiece. As you savor each spoonful, the velvety texture of the soup caresses your palate, while the delicate sweetness of the butternut squash blends seamlessly with the savory notes of the split peas. Each bite is an explosion of flavors, enhanced by a subtle hint of warmth from carefully selected spices.

But this culinary adventure doesn't end here. We present to you a trio of tantalizing variations that will cater to every taste preference. For those who love a touch of heat, the Spicy Split Pea and Butternut Squash Soup ignites your senses with a fiery kick. Craving a smoky twist? The Smoked Paprika Split Pea and Butternut Squash Soup tantalizes your taste buds with its rich and robust flavor. And for a creamy indulgence, the Coconut Milk Split Pea and Butternut Squash Soup envelops you in a velvety embrace, leaving you feeling utterly satisfied.

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.

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH image

Categories Soup/Stew Bean

Yield 6-8

Number Of Ingredients 12

Ingredients

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 (maybe more)
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

Steps:

Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.

SPLIT PEA AND BUTTERNUT SQUASH SOUP

SPLIT PEA AND BUTTERNUT SQUASH SOUP image

Categories Soup/Stew Herb Appetizer Stew Quick & Easy Healthy

Yield people

Number Of Ingredients 9

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

Steps:

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.

Tips:

For a smoother soup, blend it until silky smooth using an immersion blender or in a regular blender in batches.
If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
For a heartier soup, add some cooked chicken, beef, or sausage. You could also add some chopped vegetables, such as carrots, celery, or potatoes.
Garnish the soup with a dollop of sour cream, a sprinkle of chopped fresh parsley or chives, or a drizzle of olive oil before serving.

Conclusion:

This split pea and butternut squash soup is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying soup recipe, give this one a try!