Best 3 Split Pea Butternut Squash Soup Recipes

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH

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

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

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.