Split Pea And Butternut Squash Soup Recipes

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SPLIT PEA & BUTTERNUT SQUASH SOUP



Split Pea & Butternut Squash Soup image

Make and share this Split Pea & Butternut Squash Soup recipe from Food.com.

Provided by slb2008

Categories     Lunch/Snacks

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped fine
2 garlic cloves, pressed
4 cups chicken stock, low sodium
2 cups water
1 1/2 cups dry split peas, well rinsed
1 small butternut squash, peeled and cubed
2 carrots, peeled and sliced
10 peppercorns
2 bay leaves
1 red pepper, cored and chopped fine
2 tablespoons fresh parsley, finely chopped

Steps:

  • Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
  • Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
  • Add red pepper and continue to cook another 15 minutes.
  • Remove from heat and pulse with hand wand until smooth.
  • Return to low heat and allow to simmer another 15 minutes.
  • Stir in parsley, cover and let cool.

SPLIT PEA AND BUTTERNUT SQUASH SOUP



SPLIT PEA AND BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Herb     Appetizer     Stew     Quick & Easy     Healthy

Yield people

Number Of Ingredients 9

•1/2 (450-g) pkg dried yellow split peas
•1 large butternut squash, peeled and cut into pieces
•3 carrots, coarsely chopped
•2 celery stalks, coarsely chopped
•1 onion, coarsely chopped
•6- oz (180- g) diced smoked ham steak, about 1 cup (250 mL)
•1 bay leaf
•2 tsp (10 mL) ground coriander or cumin
•900- ml carton chicken broth

Steps:

  • 1.Rinse peas. Drain well. Prepare vegetables and ham. Place all in a large saucepan along with remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, until peas are tender, 35 to 40 min. Discard bay leaf. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.

GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH



GOLDEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH image

Categories     Soup/Stew     Bean

Yield 6-8

Number Of Ingredients 12

1/4 cup olive oil
1 large yellow onion, minced
2 large cloves garlic, minced
1 jalapeno chile, halved lengthwise, optional
2 teaspoons garam masala (maybe more)
1 1/2 cups yellow split peas
6 cups chicken stock (or 3 cups canned low-sodium chicken broth mixed with 3 cups water)
2 cups peeled orange-fleshed winter squash, such as butternut or kabocha, in 1/2-inch dice
3/4 cup canned peeled tomatoes, drained of juice and finely chopped
3 tablespoons chopped cilantro
-- Kosher salt and freshly ground black pepper
1 tablespoon lemon juice, or to taste

Steps:

  • Instructions: Heat the olive oil in a large pot over moderate heat. Add the onion, garlic and chile (if using) and saute until the onion is soft and beginning to color, about 10 minutes. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. Stir in the cilantro and season with salt, pepper and lemon juice to taste. Serve immediately. Per serving: 225 calories, 12 g protein, 29 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 315 mg sodium, 9 g fiber.

SPLIT PEA AND WINTER SQUASH SOUP



Split Pea and Winter Squash Soup image

from _Feeding the Healthy Vegetarian Family_ by Kenneth Haerder. I've reduced the oil by 3 T. He mentions you can use 1 c canned pumpkin or squash in lieu of the squash.

Provided by smellyvegetarian

Categories     Vegan

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
4 teaspoons curry powder (he suggests mild)
9 cups water
1 1/2 cups winter squash, cubed
2 cups yellow split peas
1 bay leaf
1 teaspoon salt (more to taste)
1 teaspoon sugar
1 tablespoon tomato paste

Steps:

  • Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
  • Add the oil, then stir in the curry powder and gently saute for 30 seconds.
  • Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
  • Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
  • Puree soup in batches using a food processor, blender, or immersion blender.
  • Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
  • Simmer five minutes more, then serve with lemon wedges if desired.

Nutrition Facts : Calories 204.9, Fat 2.5, SaturatedFat 0.4, Sodium 329.2, Carbohydrate 34.9, Fiber 13.7, Sugar 6, Protein 12.7

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