Butternut squash soups are traditionally very smooth, and a bit boring, in my opinion. This recipe adds some texture, with yellow split peas, onion and celery; and since squash and peas really soak up flavor, plenty of dried herbs and spices are added.
Above: The peeled butternut squash is cut into disks about ¾-inch wide. Clean out the seeds from the remaining portion of the squash before cutting into ¾-inch cubes.
Above: Cut each slice of squash into ¾-inch cubes/pieces.
Above: All of the veggies and spices/herbs are ready to be added to the pot once the split peas have cooked for 40 minutes.