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Yellow Split Pea Butternut Squash Soup with Chili Oil
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Yellow Split Pea Butternut Squash Soup with Chili Oil
Ingredients for 6 servings
Substitution
Note
- 2 tablespoons olive oil
- 1 (white or yellow) medium onion, chopped
- 3 garlic cloves, minced
- 1 large carrot, chopped
- 3 celery stalk, chopped
- 1 medium butternut squash (about 2 cups), diced or cubed
- 2 cups (yellow) split peas (or green split peas will also do)
- 1 teaspoons turmeric
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 teaspoons fennel powder (OPTIONAL but recommended)
- 8 cups low sodium chicken broth
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh herbs like thyme
- dried or fresh parsley
- chili garlic oil
Step 1
Set a heavy bottomed pot on medium heat. Once hot, add olive oil and onions. Saute for 3 – 5 minutes, or until the onions begin to brown and turn slightly translucent, then add the garlic and stir for one minute.
Step 2
Add carrot, celery, squash and split peas, stir together for an additional minute. Sprinkle in the seasonings, then mix and toss everything together in the pot, ensuring all veggies are covered in oil and seasoning.
Step 3
Pour in only 6 cups of chicken broth and add a generous pinch of sea salt & pepper, then bring the pot to a gentle simmer. Add bay leaves, reduce the heat to low and cover and cook for 45 minutes. Add remaining chicken broth as needed if the soup is too thick. Season to taste with sea salt & pepper.
Step 4
Garnish and finish with a light drizzle of chili garlic oil and pinch of red pepper. The heat mellows the sweetness of the peas and squash and takes the flavor up a notch.
Yellow Split Pea Butternut Squash Soup with Chili Oil
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1 (white or yellow) medium onion, chopped
- 3 garlic cloves, minced
- 1 large carrot, chopped
- 3 celery stalk, chopped
- 1 medium butternut squash (about 2 cups), diced or cubed
- 2 cups (yellow) split peas (or green split peas will also do)
- 1 teaspoons turmeric
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 teaspoons fennel powder (OPTIONAL but recommended)
- 8 cups low sodium chicken broth
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh herbs like thyme
- dried or fresh parsley
- chili garlic oil
INSTRUCTIONS
-
Set a heavy bottomed pot on medium heat. Once hot, add olive oil and onions. Saute for 3 – 5 minutes, or until the onions begin to brown and turn slightly translucent, then add the garlic and stir for one minute.
-
Add carrot, celery, squash and split peas, stir together for an additional minute. Sprinkle in the seasonings, then mix and toss everything together in the pot, ensuring all veggies are covered in oil and seasoning.
-
Pour in only 6 cups of chicken broth and add a generous pinch of sea salt & pepper, then bring the pot to a gentle simmer. Add bay leaves, reduce the heat to low and cover and cook for 45 minutes. Add remaining chicken broth as needed if the soup is too thick. Season to taste with sea salt & pepper.
-
Garnish and finish with a light drizzle of chili garlic oil and pinch of red pepper. The heat mellows the sweetness of the peas and squash and takes the flavor up a notch.
Nutrition per serving
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