Butternut squash soups are traditionally very smooth, and a bit boring, in my opinion. This recipe adds some texture, with yellow split peas, onion and celery; and since squash and peas really soak up flavor, plenty of dried herbs and spices are added. (Serves 6 to 8, makes about 12 cups)

7 cups water

3 cups dried/uncooked yellow split, rinsed

6 cups butternut squash, peeled and cut into ¾-inch cubes

1 medium chopped yellow or white onion (about 2 cups)

1 cup water

2 ribs celery, chopped (about ½ cup)

1½ tablespoons dried Italian herb seasoning

1½ teaspoons paprika

1¼ teaspoons granulated garlic

1 teaspoon ground coriander

½ to 1 teaspoon red pepper flakes (optional; these are spicy)

1. Bring the 7 cups of water and peas to a boil in a soup pot over high heat, uncovered. Reduce the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally (so the peas don’t stick to the bottom of the pot).

2. Stir in the squash, onion, 1 cup water, celery, Italian seasoning, paprika, granulated garlic, coriander, and red pepper flakes, and bring to a boil over medium-high heat.

3. Reduce the heat to medium and continue to cook covered, stirring occasionally, for 15 to 20 minutes, or until the peas are mushy and the squash is tender. (Add a little water as needed to thin to your desired consistency.)

4. Eat as is, or cream a portion of the soup by using an immersion blender or a bean or potato masher.

Chef’s Notes: If you’d like a little garnish, add some chopped fresh basil, balsamic vinegar, and/or black pepper. Optional: Add a couple handfuls of chopped fresh greens (kale, chard, spinach) 5 to 10 minutes before the end of cooking.