Butternut Squash & Black Eyed Pea Soup

by Gavan on March 20, 2009

Black Eyed Pea & Butternut Squash Soup

I will start off by saying this is one of the best soups The Missus has ever made for me. I really enjoy the taste of this soup and it’s so easy to change up and add in new flavors so it’s brilliant every time.

Black-eyed peas are huge in the South, most notably eaten on New Years Day. Year before last, we spent New Years in Kerry (Ireland) with the fam-bam and the Missus lugged black-eyed peas with her so we wouldn’t break Southern tradition. I don’t think anyone had ever seen them before as the curiosity surrounding the dish ran wild. Turns out they were such a hit my dad couldn’t stop eating them. Of course in true Murphy fashion, the bag we left behind is still sitting in the cupboard over a year later, the poor craters.

Serves 6-8 cups

1 lb bag (16 oz/454g) dried black-eyed peas, soaked overnight
1 ½ – 2 lbs butternut squash, peeled and cut into small dice (about 5 cups)
4 cups veg broth
4 cups chicken broth
1 tbsp olive oil
2 cups onion, minced
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 bunch baby spinach leaves
2 tsp salt
¼ tsp cinnamon
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
fresh black pepper to taste
cilantro/parsley (optional)


Begin by placing the soaked black-eyed peas in a saucepan covered with 2 inches of water. Bring to a boil then turn the heat down to a simmer. Partially cover and simmer for about 30 minutes or until tender. Drain and set aside.

Preheat a soup pot for a couple mins, add in olive oil and heat for about 1-2 mins. Add in onion, ½ the garlic, ½ the ginger, and ½ the salt. Cook over medium heat for 5 minutes. Add ½ the squash and both broths. (You can use all chicken, all veg or both as I did, depending on your taste.) Bring to a boil, then down to a simmer, covered for about 10 minutes. Add in the rest of ingredients except for the spinach; cinnamon, lemon juice, vinegar, black-eyed peas, the remaining garlic, ginger, squash and salt. Cover again and cook over low heat until the most recently added squash is tender.

Just before serving add in the baby spinach, mix well. Taste and season with pepper and more salt if needed. Serve hot, topped with freshly chopped cilantro or parsley if desired.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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{ 3 comments… read them below or add one }

dave cook April 6, 2013 at 10:25 am

I cannot wait to try this tomorrow night for dinner! I’m a vegetarian, and sometimes it can get redundant, but this recipe really sparkled when I found it. I’ll let you know what I think of it!



WenDee December 29, 2013 at 12:04 pm

Thank you for this!!! I had a bag of black eye peas (for New Year’s Day “good luck” dinner and there’s still a half bag as I only need to cook 1 cup at a time for just me). I was able to get a container of cut up butternut squash, a bag of baby spinach, a bag of “super greens” – more baby spinach, kale and chard mixed at the local once a week gotta stand outside in the cold and hope the wait’s worth it free food (I’m disabled on SSDI, no SNAP, food is a precious commodity, am vegetarian with dietary restrictions).

I decided to make “kitchen sink” soup and wasn’t sure if the squash and BEP would be any kind of a decent combination, but you use what you have. Right now, have the BEP cooking right now, then will be adding the squash. Never thought about cinnamon or ACV! Will definitely add that. The greens are all cleaned and waiting! What I did was saute chopped onion, garlic, soy “bacon” bits and herbs in a tsp. of olive oil and added that to the cooking beans to infuse more flavor in the beans along with water and 1/2c veggie broth. Will let the whole thing simmer with some bay leaf and will be dinner for the next 3 nights!

Gavan January 14, 2014 at 12:56 pm

Hi WenDee, sorry for my late reply. Thanks for getting in touch. We had BEP too in our house for New Years Day so we all got off to a great start. If you like this combo you should try my Cannellini Bean soup. I think you’ll like it. http://gavanmurphy.com/vegucating-robin/cannellini-bean-concerto/

Hope all’s great with you. Cheers Gavan

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