Roasted Butternut Squash & Black-Eyed Peas Soup

4.25 from 4 votes

Roasted Butternut Squash & Black-Eyed Peas Soup

A hearty soup that will warm and nourish your body and soul on a cold winter day. With protein packed black-eyed peas, hearty vegetables and intoxicating spices, this soup delivers everything needed for a complete meal.

Course Side Dish, Snack, Soup

Cuisine International

Keyword blackeyed peas, broth, butter, butternut squash, celery, Garlic, hearty, himalayan pink salt, olive oil, Onion, Soup, Spicy

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 1 hour 40 minutes

Servings People

Calories 118kcal

Equipment

Ingredients

1 Teaspoon Butter Vegans - use olive oil
1 Teaspoon Olive Oil
1/2 Cup Onion
1 Teaspoon Garlic Freshly minced
3/4 Cup Celery 1 inch cubes
2 Green Chili Pepper Or to taste
3 Cups Butternut Squash Or 1 large butternut squash
4 Cups Vegetable Broth
1 Teaspoon Himalayan Pink Salt Or to taste
1 Cup Black-eyed Peas Soaked and Cooked; or use BPA-free canned version
1/2 Teaspoon Black Pepper Freshly ground

Instructions

Soak black-eyed peas for 1-3 hours and cook until they are soft but not mushy. Alternatively, rinse BPA-free cans of black-eyed peas and set aside.
Cut butternut squash lengthwise. Scoop out the seeds. No need to remove the tough skin.
Lightly coat the butternut squash with olive oil all over the inner surface.
Bake butternut squash in oven at 400 F for 40-50 minutes or until fully done. The time depends on your oven. Let the baked butternut squash cool. Scoop out the insides (I use a grapefruit spoon to get every bit out) of the butternut squash and discard the skin.
Chop garlic, onions, green chili and celery.
Heat butter (or olive oil) in a pan. Add garlic, onions, green chili and celery and sauté until onions are translucent. About 4-5 minutes. Turn off the heat and wait until this cools down. Put this mix into a high-speed blender. Add the roasted butternut and salt to your blender. Add vegetable broth and blend on high speed until the mixture is creamily smooth. Vary the quantity of broth based on how thick you like your soup.
Add cooked black-eyed peas to the soup. Garnish with freshly ground black pepper and serve hot. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for later (don't add the black-eyed peas if you are freezing the soup).

Notes

Wipe off the bowl with a slice of fresh bread and you've got a wholesome, comforting dinner that's easy enough to pull off on a weeknight.

*Use organic ingredients wherever possible

Nutrition