Split Pea And Butternut Squash Soup Recipes

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SPLIT PEA AND BACON SOUP



Split Pea and Bacon Soup image

Hearty Split Pea and Bacon Soup - simple ingredients, packed with flavour and a family favourite!!!

Provided by Siobhan (Slimming Eats)

Categories     Main

Time 1h20m

Number Of Ingredients 10

250g (9oz) of lean thick bacon (or thick ham), chopped
150g (5.5oz) of celery, chopped
100g (3.5oz) of onion, chopped
200g (7oz) of carrots, chopped
3 cloves of garlic
300g (1.5 cups) of yellow split peas
5 cups (1.2 litres) of chicken or vegetable stock
cooking oil spray
salt and black pepper
parsley - optional

Steps:

  • Spray a large pot with some spray oil over medium-high heat.
  • Add the bacon, and fry until browned, remove and set aside
  • Spray the pot with cooking oil spray again and add the onion, garlic, carrots, and celery and fry till softened.
  • Add the split peas and stock and bring to a boil, reduce heat, cover and simmer for approx 1 hour.
  • Add the bacon back in for the last 20 minutes of cooking time.
  • Soup is ready when peas have softened and soup is thickened.
  • Taste and season as needed with salt and black pepper.
  • Stir through some chopped fresh parsley (optional)
  • Serve and Enjoy!!

Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 3.1 grams fat, Fiber 14.8 grams fiber, Protein 21 grams protein, SaturatedFat 0.8 grams saturated fat, ServingSize 1 SERVING, Sodium 887 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat

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.

LENTILS WITH BUTTERNUT SQUASH



Lentils with Butternut Squash image

An earthy, filling main or side dish for autumn, winter or Lenten

Provided by Robyn Kalajian

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 6

½ cup dried brown lentils
2 cups butternut squash, cut into 1/2-inch cubes (1- 10 oz. package frozen butternut squash cubes, defrosted, can be substituted)
1 onion (thinly sliced)
3 Tbsp. olive oil
Salt and pepper (to taste)
3 Tbsp. parsley (finely chopped, optional - for garnish)

Steps:

  • Sort through the lentils, removing any unwanted particles. Rinse the lentils in a colander and place them in a medium-sized pot. Add water so that it comes up 1-inch over the top of the lentils. Bring to a boil. Reduce heat, partially cover the pot and simmer for about 30 minutes, stirring now and then, adding more water, as needed. Once lentils are tender, remove from heat and drain any excess liquid. Set lentils aside in the pot.

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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