Name: Split Pea Soup with Butternut Squash
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
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 No-Salt-Added Vegetable Stock (or water with 2 billion cubes); 1 teaspoon paprika; 1 teapoon Herbes Des Provance; 4 bay leaves; Himalayan Sea Salt and Pepper to Taste

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This healthy split pea soup with butternut squash recipe is loaded with dried split peas, savory herbs, and fresh vegetables! Carrots, onions, butternut squash, and spices make this soup a perfect winter meal. Vegan, gluten free, whole30 approved, and SO yummy! Instructions below for cooking this pea soup in a Instant Pot, Stove Top, or Slow Cooker.

Split Pea Soup has always been one of my go-to favorite recipes! Its easy, delicious, and really easy to veganize. I recently tried making it in my Instant Pot Ultra pressure cooker (which I am in LOVE with!) and it turned out perfectly. But I also included stove top and slow cooker instructions below too.

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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 and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

This Whole30 Split Pea Soup with Butternut Squash Is:

Thick
Savory
Healthy
Vegan
Gluten Free
Cooked in the Instant Pot, Pressure Cooker, or Stove top

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 give the soup a delicious texture and really brightens the flavor. Plus the butternut squash provides extra nutrients to the soup, which is always a good thing!

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 Whole30 Split Pea Soup with Sweet Potato?

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
Garlic: I use fresh garlic when I have it, or this amazing jarred organic garlic when I don’t have fresh. It’s actually really helpful and convenient to keep a jar of pre-minced garlic in the fridge for easy meal prep!
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: I only use reduced sodium products in my kitchen (becuase if you are working on an elimination diet, why not also reduce or eliminate salt!?), so I love this Better than Bouillon Vegetable base which has a really nice flavor and way less sodium than normal stocks or broths.
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. The Herbs de Provance makes this soup out of this world good, and really wonderful flavored… I always keep a very large jar or Herbs de Provence in my pantry!
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

Instant Pot for the Easiest Meal Prep Split Pea Soup Ever!

For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

I use my Instant Pot as a pressure cooker and a slow cooker, depending on when I want my meal done. It is one seriously versatile tool.

How Do I Make This Vegan Gluten Free Whole30 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.

Other Healthy Easy Whole30 Recipes You’ll Love!

Make Ahead Freezer Quiche (Vegetarian, Gluten Free, Keto, Paleo options)

Stuffed Acorn Squash with Ground Turkey (Keto, Gluten Free, Dairy Free)

Raw Honey Cilantro Lime Sauce Recipe (Vegetarian, Low Sodium, Paleo, Whole30)

Sheet Pan Eggs & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)

Mustard Green Pesto (Vegan, Gluten Free, Paleo, Whole30)

Get the Same Ingredients I Use For My Whole30 Split Pea Soup with Butternut Squash Recipe:

As always, if you make this split pea soup with butternut squash recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Split Pea Soup with Butternut Squash

Kelly Jensen

This Whole30 Vegan 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 2 votes

Print Recipe Pin

Prep Time 10

Cook Time 15

Natural Release 20

Total Time 45

Course Lunch, Soup

Cuisine American

Servings

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 No-Salt-Added Vegetable Stock or water with 2 billion cubes
1 teaspoon paprika
1 teapoon Herbes Des Provance
4 bay leaves
Himalayan Sea Salt and Pepper to Taste