Yellow Split Pea Butternut Soup
The aroma of split pea soup cooking on the stove, not to mention its incredibly flavor, makes this soup a favorite. While it can also be made with green split peas, the yellow variety has a somewhat milder flavor.
- 1 cup yellow split peas, rinsed
- 4 cups water
- 1/4–1/2 cup chopped onion
- 1–1 1/2 cup butternut squash, peeled and cut into 1 inch sized chunks
- 1 stalk celery diced
- 1/4 teaspoon dried coriander
- 2 teaspoons fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon Maldon salt or other flaky salt
- Garnish with fresh cilantro or parsley
Combine all ingredients, except the salt, in a soup pot. Bring to a boil, reduce heat, and simmer 60–75 minutes. Check and stir soup occasionally, adding extra water if needed to prevent burning and to maintain a soupy consistency.
When the split peas are very soft, add the salt and serve. Garnish with fresh cilantro or parsley, if desired.