Split Pea Soup with Butternut Squash Recipe
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Jump to RecipeThis hearty split pea soup with butternut squash recipe is loaded with dried split peas, savory herbs, and fresh or frozen vegetables! Carrots, onions, butternut squash, and spices make this soup a perfect winter meal.
It makes a cozy lunch or dinner anytime. I’ve instructions below for cooking this pea soup on the stove top, or slow cooker or pressure cooker.
Want more cozy soup recipes? Try our lentil barley soup, butternut squash ricotta soup, or our favorite Instant Pot navy bean soup!
Split Pea Soup has always been one of my go-to favorite recipes! Its easy, delicious, and easy to make. I recently tried making it in my pressure cooker and it turned out perfectly. But I also included stove top and slow cooker instructions below too.
In my Classic Vegan Split Pea Soup I use white potatoes and barley – but I decided to try butternut squash instead in this version. And let me tell you, it turned out AMAZING! The squash gives the soup a delicious texture and really brightens the flavor.
This Split Pea Soup with Butternut Squash Is:
- Thick
- Savory
- Hearty
- Easy to Make
- Vegan
- Gluten Free
- Cooked in the Instant Pot, Pressure Cooker, or Stove top
What’s In This Split Pea Soup with Squash?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
- Carrots
- Celery
- Fresh garlic cloves
- Onion
- Butternut Squash: you can use fresh or frozen butternut squash for this – either will work, and no adjustment needs to be made to the cooking time.
- Low Sodium Vegetable Stock or Bouillon
- Paprika: I like to use a wonderful fragrant paprika with a rich deep color and flavor.
- Herbs de Provence: the secret ingredient in this soup! Herbs de Provence is a really nice French blend of thyme, marjoram, savory, and lavender.
- Bay Leaves: the other secret ingredient to this dish, the bay leaves are essential for a wonderful savory flavor when the soup cooks, it gives the pea soup it’s signature taste.
- Salt and Pepper to taste
How Do I Make This Vegan Gluten Free Split Pea Soup?
Instant Pot/Pressure Cooker Instructions
Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Stir, taste, and adjust seasoning as needed.
Stove Top Instructions
Add all ingredients to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High fo 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Recipe FAQs
The base of this cozy soup recipe is dried split peas, carrots, celery, onions, diced butternut squash, and a tasty vegetable stock broth.
I have instructions for stovetop, Instant Pot, and slow cooker split pea soup. I’ve tried all of them (and they all turn out amazing), and I prefer the Instant Pot version as it finishes the quickest. When I make split pea soup at home, my pressure cooker is my go-to.
Store leftover split pea soup in an airtight container, and refrigerate for up to 4 days.
More Easy Soup Recipes You’ll Love!
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Split Pea Soup with Butternut Squash
Ingredients
- 2 cups split peas dried
- 4 carrots diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 sweet onion diced
- 4 cups butternut squash cubed
- 6 cups Vegetable Stock or water with 2 billion cubes
- 1 teaspoon paprika
- 1 teapoon Herbes Des Provance
- 4 bay leaves
- sea salt and black pepper
Instructions
Instant Pot/Pressure Cooker Instructions
- Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Stir, taste, and adjust seasoning as needed.
Stove Top Instructions
- Add all ingredients to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn. Stir, taste, and adjust seasoning as needed.
Crock Pot / Slow Cooker Instructions
- Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High fo 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Nutrition
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