Yellow Split Pea Soup

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Yellow Split Pea Soup

Course Soup
Cuisine Indian, Vegetarian


  • 1 Lbs butternut squash peeled diced + roasted
  • 4 Tbls olive oil divided
  • 2 Tbls fresh ginger grated
  • ½ onion diced
  • 3 stalk celery small dice
  • 1 carrot small dice
  • ½ Tbls turmeric
  • ½ Lbs yellow split peas
  • 6 cups water chicken or vegetable stock
  • 1 cup chic peas canned or cooked
  • salt and pepper to taste


  • To roast your squash toss it with 2 Tbls of olive oil ,salt and pepper Place on a sheet pan and roast in a preheated 375° oven till tender ,approximately 40 minutes.
  • In a large pot cook ginger, onion, turmeric and celery in remaining olive oil until fragrant and tender. Add liquid simmer and 1 hour. Add chic peas + roasted squash cook 30 minutes or longer. Take 2 cups of your soup and puree in blender add back to pot . You now have a creamy but chunky soup.You may want to add more water if soup is too thick. Season with salt and pepper.