Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Broccoli And Butternut Squash Soup Combo

on October 15, 2013

2013-10-14 16.25.30

I made a traditional spring soup as one of the soups in this recipe because my family are not fans of broccoli, I am, however; since peas are always available in the frozen section, I went with a pea and mint soup instead.  I mean really, peas are great and when you buy them frozen they are at their peak anyway.  The other is, I made this recipe totally vegetarian.  I used veggie stock (of course if you wanted, you could use chicken stock and it would be equally as good).  I also incorporated one sweet potato and a russet potato as thickening agents for both soups, so I didn’t use any cream. My daughter doesn’t eat meat products so I learned alternatives for certain dishes.


1 butternut squash peeled and diced (2 inch pieces)

1 package of frozen peas

1 russet potato peeled and diced (2 inch pieces)

2 cloves of garlic minced

2 sweet onions diced

1 Fresno pepper minced and seeded

1 bulb of fennel diced

3 quarts of vegetable stock

3 tablespoons of mint chopped very fine

1/4 pound of pancetta diced ( 1 inch pieces)

2 tablespoons of finely chopped pistachios

2 tablespoons of brown sugar

1 teaspoon of cinnamon

1 teaspoon of grated fresh nutmeg

Kosher salt and fresh cracked black pepper


First you want to roast all the squash, potatoes, fennel and both potatoes off in a 425 degree oven with olive oil and salt and pepper for about 40 minutes or until fork tender.  Have to heavy bottom pots on the stove and start to sweat your onion, and garlic for both soups, add the Fresno chili to the pot for the butternut squash soup. Add a pinch of salt and pepper to both. After the onions are translucent, then add the fennel and peas with the russet potato to the one pot.  The other pot add your add your brown sugar, cinnamon, nutmeg, sweet potato, and squash.  Cover the veggies in both pots with the vegetable stock and a little more salt and pepper.  Bring to a boil, the turn down to a simmer cover, and cook for another 30 minutes.In a small saute pan add 1 teaspoon of olive oil and diced pancetta and cook until all the fat is rendered out and pancetta is crisp then drain on some paper towel. After thirty minutes blend both of your soups. If You have an emersion blender that works great, if not let the soups cool before putting the in a regular blender.  Then pour them back into their pots and warm them up on low heat.  If You feel they are two thick then add a little more stock to thin them out.  Now you can add the finely mined mint to the pea soup and stir.  To achieve the soups side by side tilt the bowl when adding the first soup ImageImageImageImageImageImageImagethen add in the second soup by keeping the bowl slightly tilted. Make yourself some homemade croutons and add the diced cooked pancetta and croutons to the butternut squash soup and chopped pistachios with croutons to the pea soup. When your finished the cooled soups can stored in air tight containers and can even be frozen for another time.

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