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Yellow Split Pea Soup with Toasted Pecans

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Yellow Split Pea Soup with Toasted Pecans
  • 8 Servings
  • 15 mins Prep Time
  • 1 hr 25 mins Total Time
  • 300 Cal/Serving

Nutritional Facts

Cal./Serving 300
Total Fat 1g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 590mg
Carbohydrates 39g
Dietary Fiber
Sugars 3g
Protein 14g


1 pkg (16 ounces) Nasoya® Organic Silken Tofu, drained
1/2 cup chopped shallots
1 tbsp chopped fresh ginger
2 tbsp olive oil
8 cups water
3 cups peeled, seeded, and cubed butternut squash
1 pkg (16 oz) dried yellow split peas (2 cups)
2 tsp thyme
2 tsp salt
1 tsp ground mustard
1/2 tsp pepper
1/2 cup chopped pecans, toasted*


  1. In 5-quart Dutch oven or stock pot, cook and stir shallots and ginger in oil 3 minutes or until softened.
  2. Stir in water, squash, peas and thyme. Heat to boiling. Reduce heat; simmer covered 1 hour or until squash and peas are tender.
  3. Stir in tofu, salt, mustard, and pepper. Remove from heat.
  4. Puree in batches in food processor or blender, until smooth. Reheat if necessary. Ladle into bowls; top with pecans and chopped thyme.
  5. *To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

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