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Yellow Split Pea & Butternut Soup

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


  • 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)


  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).


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


  • 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