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Split Pea Soup with Butternut Squash Recipe

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This 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.

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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
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One of the BEST Pantry Staple Pea Soup Recipes

This whole30 split pea soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

The recipe below can be made in an instant pot or an electric pressure cooker, in a slow cooker or crock pot, and on the stove top.   They all turn out amazing!

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
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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.

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split pea soup with butternut squash vegan gluten free whole30 healthy detox veganuary oil free instant pot pressure cooker slow cooker crock pot stove top

Split Pea Soup with Butternut Squash

This easy split pea soup recipe has butternut squash, pantry staple split peas, hearty vegetables, and warm spices. It's a great light meal prep soup recipe to make for lunch or dinner, and can be made in the Instant Pot, Slow Cooker, or stove top!
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Natural Release 20 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 6
Calories 304 kcal

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

Calories: 304kcalCarbohydrates: 60gProtein: 18gFat: 1gSaturated Fat: 1gSodium: 984mgPotassium: 1142mgFiber: 20gSugar: 12gVitamin A: 17359IUVitamin C: 26mgCalcium: 105mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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