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
- 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.
Leftovers last in the refrigerator for a week and freeze well too.
Enjoy this taste of Fall!
Other fall recipes you may enjoy:
- Black Bean Sweet Potato Tacos
- Madras Lentil Pumpkin Chili
- Butternut Squash and Apple Salad
- Curried Carrot Ginger Soup
Do you like creamy or brothy soups?
What’s your favorite soup?
This recipe is linked to:
- Midnight Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Allergy Friendly Lunchbox Love hosted by Lisa of Allergy-Free Vintage Cookery
- Wellness Weekends hosted by Ricki of Diet, Dessert & Dogs
- #Squashlove hosted by EA Stewart of The Spicy RD
- Potluck Party hosted by Ella of Lifeologia