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.
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