January is National Soup Month and the brisk weather makes it the perfect time to curl up with a warm bowl of soup. Try this recipe for a hearty winter vegetable soup. Remember that many of these ingredients can be found locally at Wrightstown Indoor Winter Farmers Market, Winter CSAs, and the Doylestown Food Market. Enjoy!

• 2 tbs olive oil or butter *
• 4 leeks, halved and cut into 1-inch pieces
• 3 celery stalks cut into 1/2 inch pieces *
• 3 medium carrots cut into cubes *
• 2 garlic cloves, crushed *
• 2 pinches of red pepper flakes
• 5 cups of bone broth, available at the Wrightstown Farmers Market (vegetable or chicken broth will also work) *
• 1 1/2 cups water
• 1 pound Winter squash, like butternut or kombocha, peeled and cut into cubes *
• 2 medium potatoes, cut into cubes *
• 1 head escarole or dark leafy greens, cut into 1-inch thick ribbons *
• 2 tbs dill
• Salt and Pepper to taste

* = ingredients that can be found at our local farmers markets

Directions:

Heat oil or butter in a large stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, and red pepper flakes, stirring occasional for about 5 minutes. Add the stock and water and bring to a boil.

Add squash and potatoes. Return to a boil. Reduce heat and simmer until vegetables are tender. Stir in escarole and return to a boil. Add herbs. Season with salt and pepper.