This hearty and unique soup is bursting with flavor. There all kinds of wonderful vegetables inside, including butternut squash, that make it deliciously perfect on a cold winter (or autumn) night. My husband and little 3 year old both love it. (my little guy really likes the “boats” aka popovers!) This is an adapted recipe of Martha Stewart’s. Serve with some popovers fresh out of the oven and enjoy!Hearty Winter Vegetable Soup
submitted by Brittany at www.thesisterscafe.com
printable recipe here
2 Tb olive oil
1 1/2 onions, chopped
3 celery stalks, cut on bias
3 carrots, chopped
2 garlic cloves, crushed
2 pinches of red pepper flakes
coarse salt and pepper – to taste
7 cups chicken broth
1 small butternut squash (1-1.5 lbs) , peeled and cut into cubes
2 Yukon Gold potatoes, cut into cubes
1/2 head Chinese cabbage OR 2 cups spinach, sliced
1 15oz can garbanzo beans, drained
2 Tb fresh lemon juice
1/2 tsp dried mint
1 tsp dried dill weed
Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp salt, stirring occasionally, until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cabbage/spinach and garbanzo beans and return to boil. Stir in lemon juice and herbs and season with salt and pepper to taste. Serve with freshly grated parmesan cheese.
Popovers
makes 1 dozen
2 1/2 cups whole milk
2 1/2 cups flour
1 tsp salt
6 large eggs
butter, softened for pans
Preheat oven to 425 degrees. Whisk together milk, flour and salt. Whisk in eggs. (Mixture will be lumpy.) Heat two 6-cup popover pans* in oven for 5 minutes, then quickly brush with softened butter. Fill each cup a little more than half way with batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 25 minutes. Let stand for 5 minutes then turn out popovers. Serve warm.
*you can use Texas style muffin pans instead OR use 2 regular muffin pans – which will make 2 dozen then. If you are using regular muffin pans make sure you cut down the bake time by 5-10 minutes.
{ 7 comments… read them below or add one }
Yum, Britt! That soup looks heavenly. And the popovers remind me a little of yorkshire pudding. I can totally imagine Gabe liking the "boats." What a fun dinner. Can't wait to try it.
Oh wow–this sounds amazing!! I know I would LOVE this dinner. I will put it on the menu for next week for sure! I already have a butternut squash! THanks Britt–and Happy Halloween!!
That whole dinner sounds awesome! Perfect for a fall night. I am loving the popovers with it–my kids would get such a kick out of the "boats", too.
I wish I was dunking some popovers into my own bowl of this soup. It looks incredible.
We made this last night before we went trick or treating. It was delicious and I finally found a way to like butternut squash! The popovers went perfect with it too. Thanks for posting it! It's one of our new favorites.
Brittany, I can't wait to try some of these yummy recipes!!! I had no idea you were so talented in the art of cooking. Bon' appetit! Every thing is eye candy! Bonnie
I just made the popovers. They were really good, but the recipe made a TON of popovers. I don't know what size muffin tins most people use, but I made 18 muffins and I still have half the batter sitting in the fridge! Time to make another soup so we can finish them off.