Best Split Pea Butternut Squash Soup Recipes

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH image

Yield 6-8

Number Of Ingredients 12

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 & Butternut Squash Soup image

Provided by slb2008

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

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.

SPLIT PEA AND BUTTERNUT SQUASH SOUP image

Yield people

Number Of Ingredients 9

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.