Vegan Split Pea Soup with Barley and Butternut Squash

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Vegan Split Pea Soup with Barley and Butternut Squash

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hearty, healthy, vegan, and delicious.

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Split pea soup with barley and butternut squash - the humble hero of soups. Not as fancy as a bisque or as popular as tomato soup, but it's hearty, healthy, vegan, and oh-so-delicious.

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Just a few ingredients make a tasty soup that is good for you, tastes delicious, and satiates you.

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In a large pot, heat olive oil over medium. Sauté onion, carrots, celery, and garlic until soft (5-7 mins).

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Add the diced butternut squash to the pan and sauté it over medium heat for another 5 minutes until it becomes tender and slightly caramelized.

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Gently stir in aromatic thyme, flavorful cumin, and fragrant oregano, then continue to sauté the ingredients until they are well combined and infused with delicious flavors.

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Bring to a boil, then simmer on low, covered, for ~60 mins or until tender. Stir occasionally.

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Remove the bay leaf from the dish and season it with a pinch of salt and a dash of freshly ground black pepper. Feel free to adjust the seasoning according to your taste preferences.

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Use an immersion blender in the pot to customize soup consistency. This gadget effortlessly purees soup to your desired texture, transitioning from chunky to smooth with a few pulses.

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Garnish with chives or scallions for a fresh, flavorful kick, and serve with crusty bread or crunchy croutons for added texture. Enjoy!

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Dive into the full spectrum of flavors, gather all the top tips, and explore a variety of creative twists to personalize this dish by clicking the link below!