Black Eyed Peas and Butternut Squash Soup

Black Eyed Peas and Butternut Soup

Happy New Year!!!

I hope everyone had a fun and safe new years celebration.  Josh and I had a mellow evening with our cats making it to bed before midnight.  Nothing special but just what we needed after a long day of moving furniture.  Cuban tradition says you eat 12 red grapes at midnight to bring good luck, but since I couldn’t stay awake I ate mine at 10pm celebrating midnight in a different time zone.  So today I decided to make a meal including black eyed peas to bring a year of prosperity.  I don’t do new years resolutions but since I love food, food ‘traditions’ have an appeal.  As we enter 2012 knowing we are about to start a family this year is going to be a great one full of growth, love, and new experiences!

For this soup I decided to introduce the new member of my kitchen family, Le Crueset Fennel.  I kept the soup simple and it cooked beautifully in Miss Fennel.  Butternut squash, black eyed peas, Asian pear, spinach, sage, and a pecorino romano rind.  Some may think it’s a weird combination of flavors but it turned out deliciously.  I love soups with cheese rinds!  As I use each chunk of cheese I buy I save the rind in the fridge for an inspired meal like this.  Cheese rinds add a mellow salty flavor which infuse throughout the whole dish as it cooks.  YUM!


Start with olive oil, onion, and garlic

Add the squash and sage

Black eyed peas, cheese rind, veggie base, asian pear, s&p, and water

Once cooked mix in fresh baby spinach, wilt, and serve

New Year Soup!


Black Eyed Peas and Butternut Squash Soup

  • small onion, chopped
  • garlic, chopped
  • olive oil
  • small-medium butternut squash, peeled deseeded and chopped
  • 2 tbsp fresh sage, minced
  • can of black eyed peas, drained and rinsed
  • small asian pear, cored and chopped
  • pecorino romano cheese rind
  • 2 tsp, Better Than Bouillon vegetable base
  • water, ~2 cups
  • s&p
  • 2 cups baby spinach
  1. In a 2 qt oven proof dish heat up some olive oil on the stove top over medium heat.  Once warm add the onion and garlic.  Cook 3-5 minutes.
  2. Add the squash and sage and continue to cook another few minutes.
  3. Add the peas, pear, cheese rind, vegetable base, s&p, and fill with water until all ingredients are just covered.
  4. Cover dish and place in a 350° oven.  Cook for about an hour until squash is tender.
  5. Remove from oven, remove cheese rind, stir in spinach, and recover to allow to wilt.

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