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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
Calories

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
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