Yellow Split Pea with Butternut Squash Soup
Recipes > Soups > Yellow Split Pea with Butternut Squash Soup

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Recipe Checklist:
Ingredients
  • 2 Yellow Onions, Large Diced
  • 1 lb Yellow Split Peas
  • 4 tablespoons Whole Butter
  • 6 cups Chicken Stock
  • 1 Large Butternut Squash, peeled and de-seeded, medium diced
  • 1, (6-8 oz) Ham Hock or Turkey Leg
  • 1 Poblano Pepper, de-seeded and rough chopped
  • 1 teaspoon of Celery Seed
  • Salt and Pepper to Taste
  • Garnish with Nutmeg
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Large Kitchen Spoon
  • Large Sauce Pot
  • Blender
  • Tongs
Estimated Time
1 hr. 45 min
Yield
Serves 10
+ -

 

To make this Yellow Split Pea with Butternut Squash Soup completely Vegan, simply substitute Vegetable Stock for the Chicken Stock and omit the Ham Hock. If this solution sounds like it will make for bland eating, add toasted Pine Nuts and/or a Roasted Yam in place of the Ham Hock. Just remember to fish out the roasted Yam, as you would the Ham Hock before pureeing the mixture. The substitutions won't impart the same smoky taste as the Ham Hock, but they will help.

Preparation

Rinse the Yellow Split Peas under running water in a fine mesh strainer. Then soak in a medium pot with over night, submerged in water. If you're in a rush, 2-3 hours will allow the Yellow Split Peas to soak up enough water and soften. Strain the Yellow Split Peas and reserve.

Method

Set the saucepan on Medium High Heat. Place the Whole Butter in the pan. Sauté the Onions and Ham Hock for 5 minutes.

Next, add the Butternut Squash and the Poblano Pepper. Continuously stir with a large kitchen spoon and  sauté  for 10 minutes. Once the vegetables seem softer, pour in the Chicken Stock. Stir everything together gently to prevent splashing. Add in the Celery Seed. Leave on a simmer for 1 hour.

After 1 hour of simmering, season with Salt and Pepper and give the mixture another stir. Next, use tongs and take out the Ham Hock and discard. Place everything into a blender, and Puree.

When serving immediately, garnish with a sprinkle of nutmeg or dollop of Sour Cream.