Best 4 Split Pea And Winter Squash Soup Recipes
As the weather gets colder, there’s nothing more comforting than a warm and hearty bowl of soup. This split pea and winter squash soup is a perfect choice for a chilly day. It’s packed with flavor and nutrients and is sure to warm you up from the inside out.
Let's cook with our recipes!
PARKER'S SPLIT PEA SOUP
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
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
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
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
SPLIT PEA & BUTTERNUT SQUASH SOUP
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
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.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
Tips:
- Choose the right squash: For this soup, look for a winter squash with a sweet, nutty flavor, such as butternut squash, kabocha squash, or acorn squash.
- Roast the squash before adding it to the soup: Roasting the squash brings out its natural sweetness and flavor.
- Use vegetable broth instead of water: Vegetable broth adds more flavor to the soup.
- Add some spices: A few spices, such as cumin, coriander, and paprika, can add a lot of flavor to the soup.
- Serve with a dollop of sour cream or yogurt: This adds a creamy richness to the soup.
- Garnish with fresh herbs: Fresh herbs, such as parsley or cilantro, can add a pop of color and flavor to the soup.
Conclusion:
This split pea and winter squash soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet squash, savory split peas, and flavorful spices, this soup is sure to be a hit with your family and friends.
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