Split Pea Soup with Ham and Winter Squash Recipe

  • 1 smoked ham hock
  • 11 cups water
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1 (14 ounce) bag dried green or yellow split peas
  • 1 medium butternut squash, seeded and cubed
  • 1 cup white potatoes, peeled and cubed
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 large onions, chopped
  • 3/4 teaspoon salt
  1. In a large saucepot or Dutch oven, combine the ham hock, water, garlic, thyme, sage, and pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, turning the ham hock once, for 1 hour. Cool. Refrigerate for at least 4 hours or overnight.
  2. After the broth has chilled, skim and discard the fat from the surface. Remove the ham hock and cut the meat off the bone; set aside. Discard the bone and any fat.
  3. Add the split peas to the broth and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour, or until the peas are soft and tender.
  4. Add the squash, potatoes, carrots, celery, onions, salt, and ham. Return to a boil. Cover and simmer, stirring occasionally, for 20 to 25 minutes, or until the vegetables are tender.