Butternut Split Pea Soup

Something Extra
Fall 2015

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Explore Fall flavors with our latest edition of Something Extra!


Butternut Split Pea Soup

Butternut Split Pea Soup
2 oz. pancetta (in our Deli)
2 cups diced butternut squash
1 cup chopped onion
1/2 cup chopped parsnips
1/2 cups celery root
4 cups vegetable broth
1 cup dry split peas
1 tsp. Italian herb seasoning
Season to taste with Raley’s Alderwood Smoked Sea Salt.

Prep: 20 minutes Cook: about 2 hours Serves: 8

1. Cook  pancetta in a large pot until golden brown and crisp.
2. Stir in butternut squash, chopped onion, chopped parsnips and celery root and cook for 10 minutes more.
3. Stir in vegetable broth, split peas and Italian herb seasoning and bring to a boil; reduce heat and simmer, covered, for 1½ hours, stirring occasionally.
Season to taste with Raley’s Alderwood Smoked Sea Salt.

Nutritional Information:
Nutrition per serving: 156 calories, 8 g protein, 3 g total fat (1 g sat.),
26 g carbohydrate, 8 g fiber, 5 g sugar, 5 mg cholesterol, 338 mg sodium, 4 points


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