Best Winter Vegetable Soup

5 from 15 votes

I make this winter vegetable soup recipe nearly weekly. Everyone who’s tasted it is amazed at how all the ingredients come together so beautifully and easily.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Soup

Servings:

Calories: 123kcal

Author: Judy

Ingredients

For the squash:

1½ pound 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 1/2 a can)
1 large onion (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

US Customary - Metric

Instructions

Preheat the oven to 375°F/190°C. On a parchment-lined sheet pan, toss the cubed squash with the olive oil, salt and pepper. Roast for 30 minutes. Meanwhile, prepare the rest of the ingredients for the soup.
In a large soup pot over medium-low heat, add the olive oil, tomato paste, and onion. Cook for a few minutes until the onion turns translucent, stirring often to avoid burning.
Next, add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, pepper. Also add the roasted pumpkin. Bring to a boil over high heat.
Once boiling, reduce heat to medium. Cover and cook for 30 minutes to an hour, depending on how tender you like your vegetables. Serve!

Nutrition