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!
Servings: 6
Calories: 304kcal
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
- 1 teaspoon paprika
- 1 thyme
- 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 adding salt and pepper as desired. Discard bay leaves and serve hot.
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 add salt and pepper as desired. Discard bay leaves and serve hot.
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 add salt and pepper as desired. Discard bay leaves and serve hot.
Notes
Additions and Substitutions
If you want to make this recipe with frozen peas, use a 32 ounce bag, and reduce the vegetable stock down to 6 cups. The peas will become tender and delicious as they cook in the soup.
You could also make this with chicken stock or beef stock if desired (but it won't be vegan or vegetarian).
If you don't have thyme, you could use oregano or a Herbs de Provence spice blend.
Nutrition
Calories: 304kcal | Carbohydrates: 60g | Protein: 18g | Fat: 1g | Saturated Fat: 1g | Sodium: 984mg | Potassium: 1142mg | Fiber: 20g | Sugar: 12g | Vitamin A: 17359IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 4mg