GF Recipes

Slow Cooker Butternut Squash and Split Pea Soup

20 Comments 07 November 2011

Slow Cooker Butternut Squash and Split Pea Soup

Two of my favorite creamy Fall soups are butternut squash and split pea.   (Okay, I like Carrot Soup and Creamy Tomato too, but they have nothing to do with this post.)

Why do I love these soups?  They’re thick, comforting soups that don’t need oils or dairy to create their creamy textures.  They’re made with natural, healthy ingredients that leave your tummy with a warm feeling of satisfaction. And the delicious flavors of the vegetables can be enhanced with a variety of spices to create something different every time.  Want to bring out the sweetness of the butternut squash? Add some nutmeg and cinnamon.  Want a soup with more of a spicy kick? Try adding curry, chili powder, or red pepper.  Or go wild and mix a little of both.

I’m a huge fan of mash ups, so I wondered how butternut squash and split pea soups would work together with a few of my favorite Fall flavors.

Oh, it worked.  Beautifully.

Was it sweet?  Was it spicy?  Was it savory?  Every spoonful seemed to have a taste of its own.  And during this busy time of year, this easy-to-make Butternut Squash and Split Pea Soup couldn’t be more convenient.  Toss the ingredients in a slow cooker for 4-6 hours, puree, and serve.  And it makes wonderful leftovers.  I’ve been packing my lunch box all week with this delicious comfort.


Slow Cooker Butternut Squash and Split Pea Soup

by Heather


  • 1 butternut squash, chopped in 1/2-1 inch pieces
  • 2 c. green split peas
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 4 c. vegetable broth
  • ½ tsp. crushed red pepper
  • 1 tsp. sea salt
  • ¼ tsp. black pepper


1.  Place all ingredients in the slow cooker and stir just to mix.

2.  Cover and cook on high for 4-6 hours.

3.  Remove half of the soup and puree in the Vitamix.

4.  Return puree to the slow cooker, mix, and keep warm until you are ready to serve.

Serves 8

Leftovers last in the refrigerator for a week and freeze well too.

Enjoy this taste of Fall!

Other fall recipes you may enjoy:

Do you like creamy or brothy soups?

What’s your favorite soup?

This recipe is linked to:

Your Comments

20 Comments so far

  1. Annakate says:

    This looks amazing! I’ve been looking for [mostly] slow cooker recipes. I’ll definitely try this… Thanks!

  2. Lexie says:

    Hearty and warming. What a simple and nourishing recipe. xoLexie

  3. Alisa says:

    What an interesting flavor combo, and that looks like a great dip actually! It’s so thick!

  4. gfcfliving says:

    Yum!! I can’t wait to try this. I love thick soups too. They are my favorite! Thanks for the recipe!

  5. jill says:

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  6. The curry in your soup must have made it even more warming and delicious. I finally used my butternut squash in a vegetable cake or I would be pulling out the slow cooker right now.

  7. Linda says:

    What a great combination, Heather. Why not combine two favorite soups into one?

  8. Yum! Love anything in the slow cooker :) It is definitely the week for soup!

    Lisa @ Allergy Free Vintage Cookery

  9. Annapet says:

    A warm welcome to Squash Love Blog Hop! I hope you will join us next month for another Blog Love Event!

    Thank you for sharing ;-).

  10. @Mango_Queen says:

    Love soup anytime! I love these flavors so much! Thanks for sharing the squash love with us!

  11. This sounds delicious and I’m so glad you joined the Squash Love bloghop!! I got a Vitamix this summer (love it!) and A slow cooker is on my wish list for this Christmas :-) Hope you had a wonderful Thanksgiving!

  12. Mercedes says:

    Thanks for posting! I am snowed in my house with a butternut squash and some split peas and a slow cooker, and googled that and got to this. Perfect! I threw in some flaxseeds, mustard seeds, and then spinach at the end for some added nutrition. Oh and sautéed the onion and garlic in a little olive oil before adding. Delicious!

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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