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.
- 7 cups water
- 3 cups dried/uncooked yellow split, rinsed
- 6 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 medium chopped yellow or white onion (about 2 cups)
- 1 cup water
- 2 ribs celery, chopped (about ½ cup)
- 1½ tablespoons dried Italian herb seasoning
- 1½ teaspoons paprika
- 1¼ teaspoons granulated garlic
- 1 teaspoon ground coriander
- ½ to 1 teaspoon red pepper flakes (optional; these are spicy)
- Bring the 7 cups of water and peas to a boil in a soup pot over high heat, uncovered. Reduce the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally (so the peas don't stick to the bottom of the pan).
- Stir in the squash, onion, 1 cup water, celery, Italian seasoning, paprika, granulated garlic, coriander, and red pepper flakes, and bring to a boil over medium-high heat.
- Reduce the heat to medium and continue to cook covered, stirring occasionally, for 15 to 20 minutes, or until the peas are mushy and the squash is tender. (Add a little water as needed to thin to your desired consistency.)
- Eat as is, or cream a portion of the soup by using an immersion blender (or use a regular blender or a bean or potato masher).
Optional: Add some chopped fresh greens (kale, chard, spinach) 5 to 10 minutes before the end of cooking.
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.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Oh, man is this one good! Pure comfort food. Very tasty with the optional red pepper flakes.
Thanks for being my first comment, Jeff! Glad you enjoyed it! 😉
looks awesome – for sure going to try
This freezes well, too. 🙂
Thank you for the great recipe! I ate it warm and I ate it cold. Both ways were delicious!!
Yay! 🙂 Thanks Julie!
Any idea for doing this in the InstantPot? Sounds delicious! Dr McDougall shared this post on facebook, glad I found it 🙂
Hi, I did try it in the IP and it was too much volume; so you’d need to cut the recipe in half I think, then start with the peas and water, and adding in the other stuff later in cooking (5 or 6 minutes).
Is it too much volume even for the 8qt?
Not sure; I have a 6-qt., so an 8 might work. 🙂
Made this today. There’s only just me, so I made 1/2 recipe. I didn’t have ground coriander, so I used 1 tsp dried cilantro instead. It smelled so good while it was cooking. The end result is delicious–yum!! In that I’m only making 1/2 recipe, next time, I will use my Instant Pot. It reminds me a lot of split pea, which I make with carrots and potato chunks in the IP.
Made this the other day and it was delicious! I made half recipe since it’s just for me and used a can of coconut milk instead of water when adding the vegetable to the cooked peas. Thanks for all the great recipes Kathy. Your cookbook is one of my favorites.
Thank you, Nell! 😊
I have made this twice in the last 2 weeks. We loved it ❤️❤️❤️❤️❤️ Thank you Kathy !
Oh good! Thanks for the comment! 😉
Can you tell me by weight what 6 cups of BS would be? I buy frozen organic BS and it comes in 5 1 lb bags. Thanks
Hi Michele, I have no idea specifically, but maybe between 2-3 lbs.
Made a half recipe on the stovetop, because it sounded big. We ate it entirely in one meal because it was so delicious. Used remaining half of squash and made it again, in the InstantPot, using red lentils and adding carrots, with greens at the end. Again, delicious!
Love the flexibility of this recipe. Its a new favorite in our house. Thank you!
Great to hear! 🙂 Thanks so much, Tammy!
We are STILL making this regularly. It’s our favorite soup recipe. I keep wanting to try more of your recipes, but this one is so good, I keep returning to it. 🙂
And… I recommend it to anyone who asks me about eating healthier or cooking without oil. I know a few of my friends have made it and also loved it. So thank you from all of us!
Yay! Thanks Tammy! 😉
I love your recipes and I love soup, but this recipe is one of the best soups EVER!!! I heated up a frozen serving tonight; it’s satisfying on so many levels! This is now in my regulars collection!
Wow! I’m so glad to hear this, Stans! Thanks so much for the comment! 😉
Can’t wait to try this soup! You use granulated garlic in your recipes. I’m curious as to why you use that instead of fresh garlic or does it make a difference?
It’s just a personal preference, either would be fine. I find in soups and stews, I like the deeper, smoother flavor of the dried; it’s not as potent and zingy as fresh. 🙂
I have made this soup three times in the last month. It is fantastic. The whole is differently more than the parts on this one- three humble ingredients transformed to perfection. The seasonings are perfectly balance, which, by the way, is one of your hallmarks, Cathy. This soup is so satisfying. I am using it as a ‘sauce’ on top of my steamed vegetables. Delicious. Lovely color too. I roasted that butternut squash for the last batch. The flavor was slightly deeper so I think I will try that again. Thank you, another keeper.
Sounds great! Thanks Jan! 😉