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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (9)

170 Ratings
  • 5 star values: 64
  • 4 star values: 65
  • 3 star values: 28
  • 2 star values: 11
  • 1 star values: 2
Rating: 5 stars
I recently made this soup for the first time-it is such a winner! Instead of escarole I used silverbeet and I also added swede and turnips in. Any veggies go really! I also added a little bit of bacon. It has been a hit with my roommate and is such a delicious winter warmer soup-will definitely become one of my regulars!
Rating: 5 stars
I have made this for the past couple of winters. It's great for snow storms and blizzards that blow through Connecticut ever year. This year I have request now, in September. This is a delicious soup. Easy to make and beautiful to the eye. Fills you up. Martha Stewart has a winner with this one.
Rating: 5 stars
This is a superb soup with delicate and complex flavours. I substituted cavallo nero for escarolle as we can't get it easily here in the UK. Leeks, cavallo nero, mint, potatoes and carrots were all from my garden so very economical too! I loved the slightly Middle Eastern tone that the mint, lemon juice and chickpeas gave to the flavour. Two friends said it's the best soup they've ever tasted! It's now set to become a staple winter warmer at my house!
Rating: 5 stars
I made this for my family since we've all been fighting off the sniffles. It was delicious! I made some changes to use up left-overs & cater to my family's preferences: I made bone broth from a left-over rotisserie chicken & saved the meat to add later, I used onion instead of leaks (no time to clean leaks with 3 hungry kids), I used rosemary, thyme and fennel fronds to season the broth & used the fennel root in the soup. I also added noodles, extra broth & kale instead of escarole. YUM!
Rating: Unrated
made this tonight, it was very good and will make again. So many arrays of flavors, I love it. I did not add squash everything else I did. Its snowing tonight and this is perfect
Rating: Unrated
I loved this recipe. I modified it slightly based on what I had on hand. Didn't add the squash, substituted bok choi for the escarole and used white beans instead of chickpeas. It was delicious and loved that it stood up to my customization. A must-make winter soup.
Rating: Unrated
One of the best soups I have ever made. I tweaked it for my meat loving family and added some cooked, crumbled spicy chicken sausage, which meant I did not have to add the pepper flakes. Also, did not use all of the escarole and added an extra cup of broth to balance out the sausage. Family already wants me to make it again.
Rating: 5 stars
Excellent soup dill is a welcome flavor - we make it every year!!
Rating: 5 stars
Great comfort food for fall. I made a half recipe, and it easily served 5-6. I wasn't able to find escarole so substituted spinach. Will definitely make this one again. Flavor even better the following day.