Description
This Best Winter Vegetable Soup is a hearty and nourishing dish perfect for cold days. It features roasted kabocha or butternut squash combined with a variety of winter vegetables, yellow split peas, and aromatic herbs in a flavorful broth. The roasting of the squash enhances its natural sweetness, making the soup rich and satisfying.
Ingredients
Scale
For the Squash:
- 1½ pounds cubed kabocha or butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
For the Rest of the Soup:
- 2 tablespoons olive oil
- 5 tablespoons tomato paste (3 oz or ½ a can)
- 1 large onion (about 8 oz/225g, diced)
- 10 cups water
- ½ cup yellow split peas (rinsed and drained)
- 2 large carrots (diced)
- 8 ounces button or cremini mushrooms (diced)
- 1 pound cabbage (roughly chopped)
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 dried bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Instructions
- Roast the Squash: Preheat your oven to 375°F (190°C). On a parchment-lined sheet pan, toss the cubed kabocha or butternut squash with 2 tablespoons of olive oil, 1 teaspoon salt, and ⅛ teaspoon black pepper. Spread it out evenly and roast for 30 minutes until tender and caramelized.
- Sauté the Aromatics: While the squash roasts, heat 2 tablespoons of olive oil in a large soup pot over medium-low heat. Add the tomato paste and diced onion and cook for a few minutes until the onion becomes translucent, stirring frequently to prevent burning and to properly develop the flavors.
- Add Soup Ingredients: Pour in 10 cups of water, then add rinsed yellow split peas, diced carrots, mushrooms, roughly chopped cabbage, dried oregano, dried thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper to the pot. Stir to combine all ingredients thoroughly.
- Add Roasted Squash and Simmer: Carefully add the roasted squash to the pot. Increase the heat to bring the soup to a boil over high heat.
- Cook the Soup: Once boiling, reduce the heat to medium, cover the pot, and let the soup simmer for 30 minutes to 1 hour depending on how tender you like your vegetables and peas. Stir occasionally, checking seasoning and texture.
- Serve: Remove bay leaves before serving. Ladle the hearty, flavorful winter vegetable soup into bowls and enjoy warm.
Notes
- You can substitute kabocha squash with butternut squash if unavailable.
- Adjust salt and pepper according to your taste preferences.
- For a thicker soup, simmer longer to soften the split peas fully.
- Leftovers keep well refrigerated for up to 4 days and also freeze nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
