Split Pea Butternut Squash Soup Recipes

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA & BUTTERNUT SQUASH SOUP

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

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.

SPLIT PEA AND WINTER SQUASH SOUP

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.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.