Split Pea And Winter 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 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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