Split Pea Butternut Squash Soup
Cozy up with a bowl of Split Pea Butternut Squash Soup, a hearty and nutritious comfort food that’s perfect for chilly days! This recipe pairs the creamy sweetness of butternut squash with protein-packed split peas for a nourishing, plant-based meal. Sautéed aromatics like onion, carrots, celery, and garlic form the flavor-packed base, while a blend of thyme, cumin, and bay leaf adds warm, earthy notes. With just 15 minutes of prep time and a simmer on the stovetop, this velvety soup comes together effortlessly. Blend it for a smooth finish or leave it slightly chunky for added texture. Garnish with a splash of lemon juice and fresh parsley for a bright, vibrant touch, and serve it as a standalone dish or alongside crusty bread for a satisfying, wholesome dinner. Perfect for meal prep, this soup is vegan, gluten-free, and robustly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled, seeded, and diced
- 1 cup dried split peas, rinsed and picked over
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5–7 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced butternut squash, rinsed split peas, vegetable broth, bay leaf, dried thyme, and ground cumin to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 40–45 minutes, stirring occasionally.
Check that the split peas are tender and the butternut squash is soft. Remove the bay leaf and discard it.
Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if desired. You can also transfer the soup in batches to a countertop blender, but be careful to vent the lid to release steam.
Taste and adjust seasonings with the salt, black pepper, and lemon juice, if desired.
Serve hot, garnished with fresh parsley if you like.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 71.6 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 9192 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
