Susie Timm
24 January 2012 8:00AM

Yellow Split Pea with Butternut Squash Soup

By Eric O'Neill, Smart


2 Yellow Onions, Large Diced

1 lb Yellow Split Peas

4 TBSP Whole Butter

6 cups Chicken Stock

1 Large Butternut Squash, peeled and de-seeded, medium diced

1, 6-8oz Ham Hock or Turkey Leg

1 Poblano Pepper, de-seeded and rough chopped

¼ tsp of Celery Seed

Salt and Pepper to Taste

Garnish with Nutmeg



Cutting Board

Chefs Knife

Measuring Cup

Measuring Spoons

Large Kitchen Spoon

Large Sauce Pot





1hr 45 Minutes



Serves 10


Rinse the yellow split peas under running water in a fine mesh strainer. Then soak in a large saucepan with over night. If you are in a rush 2-3 hours will allow the Yellow Split Peas to soak up enough water and soften. Strain the yellow split peas.


Set the sauce pan on Medium/High Heat. Place the Whole Butter in the pan. Sauté the onions and ham hock for 5 minutes. Add the butternut squash and the Poblano. Continuously stir with a large kitchen spoon and sauté for 10 minutes. Once the vegetables seem softer, pour in the Chicken Stock. Stir everything together gently to prevent splashing. Add in the celery seed. Leave on a simmer for 1 hour.


After the hour is up, use tongs and take out the ham hock and discard. Place everything into a blender, and puree. When serving immediately, garnish with some nutmeg, or spaghetti squash with a dollop of sour cream.



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