The perfect soup for fall and winter! Its quite a hearty and filling soup on its own, but if you want an extra protein hit add some cooked beans or cooked meat or other cooked protein along with the broth or stock. Some squash, like butternut and sweet dumpling don’t need to be peeled (or at least I don’t think so), so keep their skin on if you like.

2/3 c flour
1 t baking powder
1/4 t salt
2 T finely grated Parmesan or Romano cheese
1 T finely chopped fresh sage or thyme, or 1 t dried
black pepper, to taste
3 T cold butter, cut into small cubes
2 T cold or ice water, plus extra if needed
4 slices bacon, diced, optional
2 T vegetable oil
3 – 4 c (peeled), bite-sized chopped winter squash
2 – 3 c bite-sized chopped roots (peeled if necessary–celeriac, kohlrabi)
1 leek, sliced, white and light green parts only; or 1 medium onion, chopped
2 garlic cloves, minced
salt and pepper, to taste
1 c (white) wine, optional (adds even more depth of flavor)
8 c broth or stock
4 c or so finely chopped greens, stemmed if necessary
chopped fresh sage or thyme, for garnish
extra grated cheese, for serving

1. Combine flour, baking powder, salt, cheese, herb, and pepper in a large bowl or in the bowl of a food processor. For the bowl, rub the butter in with your fingers until the mixture is crumbly. Add the water and mix until the dough comes together. If it seems dry, add more water by the scant tablespoon. For the food processor, combine flour, baking powder, salt, cheese, herb, and pepper. Pulse a couple of times. Add the butter. Pulse until crumbly. Add the water and pulse until the dough just comes together. Roll the dough into a thick rope shape. Cut into about 12 pieces. Refrigerate until required.

2. Add bacon to a Dutch oven or soup pot and fry until browned but not yet crispy. Or heat vegetable oil, if not using bacon. Add the squash and sauté for about 10 minutes. Add the roots, leek, garlic, and some salt and pepper. Stir everything together and cook another 10 minutes or so until the vegetables are becoming tender.

3. Add the broth and the greens. Bring just to the simmer. Add the dumplings, pushing them into the soup. Return to the simmer if needed, cover and cook for 15 minutes, until the dumplings swell up. Taste part of a dumpling for doneness, and continue cooking another few minutes if it’s not quite cooked through. When they and the vegetables are done to your liking, serve, garnished with fresh herb and sprinkled with grated cheese.