- 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).
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.
- 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