Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Winter-Vegetable Soup 4.1 (170) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2019 Print Share Share Tweet Pin Email Servings: 12 On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers. Ingredients 2 tablespoons extra-virgin olive oil 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well 3 celery stalks, cut on the bias into ½-inch-thick pieces 3 medium carrots, cut into cubes 2 garlic cloves, crushed 2 pinches red-pepper flakes Coarse salt and freshly ground pepper 5 ¼ cups homemade or store-bought low-sodium chicken stock 1 ½ cups water 1 small (1 to 1 ½ pounds) butternut squash, peeled and cut into cubes 2 Yukon Gold potatoes (about 12 ounces), cut into cubes 1 head escarole, cut into 1-inch-thick ribbons 1 can (15 ounces) chickpeas, drained and rinsed 2 tablespoons fresh lemon juice 2 tablespoons thinly sliced fresh mint 2 tablespoons thinly sliced fresh dill Directions Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil. Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper. Print