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WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

SPLIT PEA BUTTERNUT SQUASH SOUP

By Filed Under: RECIPE, SOUPS

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Starting off the year with a soul warming bowl of split pea butternut squash soup. We love the holiday season, all the hype and indulgence. We also enjoy the post-holiday calm. The return to simple routines that flow. Family meals that you can quickly throw together and enjoy.

This split pea butternut squash soup is our little gateway to our cold weather soup traditions. The winter squash is making it to your local farmers markets or grocery stores this time of the year. They are great in soups , salads and so much more.

squash

WINTER SQUASH

Winter squash are harvested during the fall and stored for use throughout the winter

ROASTING THE BUTTERNUT SQUASH

Peel squash and cut into cubes. Drizzle some olive oil, salt, black pepper and give it a nice toss. Roast at 350-375 (middle rack) until just tender. You want to stir halfway through.

Roasting the butternut squash before adding to the soup caramelizes the sugars and brings in a little char alongside the sweetness. A touch of spice and a little bit of home from the Native All-Purpose Seasoning adds a smokiness that is just divine.

split pea butternut squash sop

The fun part about winter soups are the veggie varieties you can add in. Think carrots, beets, leafy greens and legumes. Focus on the slow simmer, letting the flavors develop. Make this soup your own and with whatever veggies are in season where you are.

split pea butternut squash soup

Split Pea Butternut Squash Soup

Elsie Kriz
A cool weather much have. Hearty winter soup of roasted butternut squash with spit peas and warm spices
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine fusion
Servings 8 people

Ingredients
  

  • 2 and 1/2 cup split peas
  • 2 cups roasted butternut sqash
  • 1 cup celery chopped
  • 3 Tbsp Avocado oil
  • 1 cup sweet onions chopped
  • salt to taste
  • 6-8 cups of water

Spices

  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp Native All Purpose Seasoning
  • 3 bay leaves

Instructions
 

  • Heat oil in a medium sauce pot. Sauté onions and celery for 3-5 minutes over medium heat until onions just start to brown.
  • Then add in rinsed peas and 4 cups of water. Stir in spices, a pinch of salt. Cover and gently simmer until peas are tender. About 25-30 minutes
  • Add in roasted squash, 2-4 more cups of water, stir and continue to simmer for another 15 minutes. (You can add in more water and broth depending on the consistency you are going for)
  • Season to taste. Serve with freshly baked bread or as is. Enjoy
Keyword split pea butternut squash soup