- 3 cups broth (bone broth, chicken broth, veggie broth, etc.)
- 1 leek, chopped
- 1 butternut squash, peeled and cut into cubes
- 6 slices bacon
- 2 cups split peas, soaked and drained (soak overnight or at least 8 hours)
- 1 tablespoon olive oil
- 1 clove garlic (optional)
- 2 tablespoons dried sage
- 2 teaspoons salt (more to taste)
1. Preheat oven to 375 degrees
2. In a large stove pot over medium-high heat, line the bacon on the bottom of the stove pot and cook until crispy
3. Remove the bacon from the stove pot, reserving the fat at the bottom of the pot. Set bacon aside for later use
4. Add the leek and garlic (if using). Stir and cook for about 5 minutes until fragrant.
5. Add split peas and broth to the pot. Let it come to a boil, then turn down the heat to low, cover, and let simmer for about 40-45 minutes until split peas are very soft
6. While the soup is simmering, coat the butternut squash in olive oil, spread evenly on baking sheet. Bake for 25-30 minutes until squash is fork tender.
7. When the split peas are soft, add the roasted butternut squash to the pot and simmer for a few minutes. Add dried sage and salt.
8. Use an immersion blender or transfer 3/4 of the soup mixture to a blender (this will leave some chunky pieces in the soup).
9. If you prefer a smoother smooth, blend all of the soup mixture.
10. Transfer back to the stove pot, add the bacon (save a few pieces for topping your serving bowl) and sage or salt to taste. Simmer for another minute or so.
11. Serve with bacon and sage on top. Enjoy!