Can I Stick My Cold Feet in Soup?

I don't know why I need warm liquids to stay warm when it is wintertime. I just do. And sometimes tea isn't enough. We are always looking for yummy soups, regardless of the weather. Martha provided one for us. (Martha Stewart, that is, from her January 2010 issue.) Unusual combination, but yummy results. I'll post a picture after I've finished my bowl.

Hearty Winter-Vegetable Soup
serves 10-12

2 T olive oil
4 leeks,, halved lengthwise and cut in 1 inch pieces (Shaw hates leeks, I used onion and shallot)
3 celery stalks. cut on the bias in 1/2 inch pieces
3 medium carrots, quartered lengthwise, then cut in cubes
2 garlic cloves, smashed and minced
2 pinches red pepper flakes
5 1/4 cups chicken stock
1 1/2 cups water
1 (1-1 1/2 lb) small butternut squash, diced in half inch pieces
2 Yukon Gold potatoes, diced in half inch pieces
1 head escarole, cut into 1 inch ribbons
1 can chickpeas, drained and re-rinsed
2 T fresh lemon juice
2 T thinly sliced mint
2 T thinly sliced dill

Heat oil in a large pot on medium-high heat. Cook leeks, celery, carrots, garlic, red pepper flakes, and 1 t. salt, stirring occasionally, until leeks are transparent, about 5 minutes. Add stock and water, and bring to a boil.

Add squash and potato, and return to a boil. Reduce heat and simmer, partially covered, until veggies are tender, about 15 minutes. Stir in escarole and chickpeas, return to a boil. Stir in lemon and herbs, season with salt and pepper, and stick your feet in it.