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    Yellow Split Pea & Butternut Soup

    Jump to Recipe·Print Recipe

    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.

    Split Yellow Pea & Butternut Soup
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    Yellow Split Pea & Butternut Soup


    • Total Time: 1 hour 20 mins
    • Yield: 6-8 (makes about 12 cups) 1x
    Print Recipe
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    Ingredients

    Scale
    • 7 cups water
    • 3 cups dried/uncooked yellow split peas, 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)

    Instructions

    1. 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).
    2. 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.
    3. 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.)
    4. 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).

    Notes

    If you’d like a little garnish, try some chopped fresh basil, balsamic vinegar, and/or black pepper.

    Optional: Add some chopped fresh greens (kale, chard, spinach) 5 to 10 minutes before the end of cooking.

    • Prep Time: 20 mins
    • Cook Time: 60 mins

    Nutrition

    • Serving Size: 1.5 cups
    • Calories: 173
    • Sugar: 5.8g
    • Sodium: 27.6mg
    • Fat: 0.6g
    • Saturated Fat: 0.1g
    • Carbohydrates: 37g
    • Fiber: 14g
    • Protein: 8.3g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Split Yellow Pea & Butternut Soup

    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.

    Split Yellow Pea & Butternut Soup

    Above: Cut each slice of squash into ¾-inch cubes/pieces.

    Split Yellow Pea & Butternut Soup

    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.

    YELLOW SPLIT PEA & BUTTERNUT SOUP
    « Mediterranean Salad
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    Reader Interactions

    Comments

    1. Jeff

      July 16, 2019 at 3:21 pm

      Oh, man is this one good! Pure comfort food. Very tasty with the optional red pepper flakes.

      Reply
      • Cathy

        July 16, 2019 at 7:12 pm

        Thanks for being my first comment, Jeff! Glad you enjoyed it! 😉

        Reply
    2. Carolyn Nickle

      July 16, 2019 at 8:03 pm

      looks awesome - for sure going to try

      Reply
      • Cathy

        July 16, 2019 at 9:25 pm

        This freezes well, too. 🙂

        Reply
    3. Jule

      July 18, 2019 at 10:52 am

      Thank you for the great recipe! I ate it warm and I ate it cold. Both ways were delicious!!

      Reply
      • Cathy

        July 18, 2019 at 12:32 pm

        Yay! 🙂 Thanks Julie!

        Reply
    4. i

      July 18, 2019 at 8:11 pm

      Any idea for doing this in the InstantPot? Sounds delicious! Dr McDougall shared this post on facebook, glad I found it 🙂

      Reply
      • Cathy

        July 19, 2019 at 9:16 am

        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).

        Reply
        • Candice

          November 17, 2019 at 8:50 am

          Is it too much volume even for the 8qt?

          Reply
          • Cathy

            November 17, 2019 at 3:45 pm

            Not sure; I have a 6-qt., so an 8 might work. 🙂

            Reply
            • Cheryl

              September 29, 2021 at 7:25 am

              I tried the Instant Pot by cooking the peas first for 15 minutes then adding the BS and remaining ingredients for 6 minutes. I have a 6 Qt and even though it was slightly below the MAX line the pressure released before it was done. I finished by splitting the batch between the IP and stove top. The soup was still delicious so I will continue to experiment. I think I’ll try the other tip I read about roasting the BS first. Great recipe😊

              Reply
    5. Diana Richard

      September 10, 2019 at 5:02 pm

      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.

      Reply
    6. Nell Thompson

      October 10, 2019 at 2:23 pm

      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.

      Reply
      • Cathy

        October 13, 2019 at 1:52 pm

        Thank you, Nell! 😊

        Reply
    7. Nancy

      November 21, 2019 at 2:42 pm

      I have made this twice in the last 2 weeks. We loved it ❤️❤️❤️❤️❤️ Thank you Kathy !

      Reply
      • Cathy

        November 22, 2019 at 12:06 pm

        Oh good! Thanks for the comment! 😉

        Reply
    8. Michele Nihen

      November 21, 2019 at 4:58 pm

      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

      Reply
      • Cathy

        November 22, 2019 at 12:10 pm

        Hi Michele, I have no idea specifically, but maybe between 2-3 lbs.

        Reply
    9. Tammy Lee

      December 13, 2019 at 10:35 am

      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!

      Reply
      • Cathy

        December 13, 2019 at 5:29 pm

        Great to hear! 🙂 Thanks so much, Tammy!

        Reply
        • Tammy L

          June 29, 2020 at 1:42 pm

          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!

          Reply
          • Cathy

            June 30, 2020 at 9:51 pm

            Yay! Thanks Tammy! 😉

            Reply
    10. Stans S.

      January 13, 2020 at 6:43 pm

      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!

      Reply
      • Cathy

        January 14, 2020 at 4:49 pm

        Wow! I'm so glad to hear this, Stans! Thanks so much for the comment! 😉

        Reply
    11. Nancy

      February 13, 2020 at 10:40 am

      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?

      Reply
      • Cathy

        February 14, 2020 at 8:32 am

        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. 🙂

        Reply
    12. Jan

      May 13, 2020 at 7:37 am

      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.

      Reply
      • Cathy

        May 13, 2020 at 11:37 am

        Sounds great! Thanks Jan! 😉

        Reply
    13. Susan K Svensson

      September 25, 2021 at 6:57 pm

      Why is this different than page 115 in your book? Yams and potato. Yellow vs. green split peas?

      Reply
      • Cathy

        September 29, 2021 at 5:11 pm

        These are two different recipes. The Yellow Split Pea & Butternut Soup is a newer recipe that came out after the book did. 🙂

        Reply

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