An old friend avoids vegetables at all costs and he has even become a bit infamous for it, so I was shocked and delighted when he ate not one, but two bowls of this soup! Butternut is my favorite winter squash, not only is it bursting with fiber, vitamins and antioxidants but it always had a really nice and silky consistency. I find that unfortunately some of the other varieties, including some types of pumpkin, become a bit chalky or gritty when cooked.
Some important notes are that you must have a very sharp knife or trying to chop the squash will drive you crazy. Also, it makes all the difference to use a high quality broth, I like Pacific’s Organic Vegetable Broth in 1 litre cartons. It is the only one that I have found to be free of MSG, soy, and natural and artificial additives- all of which I prefer to avoid when going to the trouble of making homemade soup. The two secret ingredients that really make this soup are a tart granny smith apple, which adds a hint of sweetness, and the golden split peas which thicken up the texture and make the end result heartier.
- ½ dry golden split peas
- 1 tablespoon cold pressed olive oil
- 1 small leek (or white onion), diced finely
- 1 carrot, diced finely
- 1 celery stalk, diced finely
- 1 granny smith apple, diced finely (skin left on if organic)
- 1 medium butternut squash (around 10 inches long), peeled and cubed
- 1 bunch fresh parsley
- 4 cups vegetable broth
- sea salt and pepper to taste
- Spice sachet
- 2 pieces of cheesecloth, approximately 10 x 10 inches
- 2 bay leaves
- 2 tablespoons mustard seeds
- 4 cloves garlic, sliced in half
- Place the olive oil in a large pot on the stove over medium heat. As it warms up place the spice sachet ingredients inside the 2 pieces of cheese cloth, laid directly on top of each other, and tie two diagonal corners together, then knot the other two overtop; it should be secure enough that no spices will escape. Once the oil is heated add in the leek/onion, carrot and celery- this is known as a mirepoix and provides a flavorful base for soups and sauces. Once the onions become translucent add in the vegetable broth, apple, squash and spice sachet. Now add in the head of parsley, either tie a string around it to keep it altogether or destem it and chop it up. I like to leave it whole and take it out once cooking is complete, this still imparts the flavor but leaves the soup orange instead of murky brown and eliminates the chance of slimy bits of stem (best for those like myself who don’t like the texture of cooked greens). Bring to a boil over high heat then reduce to a simmer and leave covered for 40 minutes. Once cooked blend with a hand held blender or let it cool and use a regular blender. If you are using a regular blender make sure it is not too hot or too full to prevent any messes.
Can’t wait to try this recipe!
Lol I have to invent one named for you now 🙂