As winter’s chill begins to bear down on the Delaware Valley, we wanted to find comfort food—and fast. What better way to get a warm and cozy feeling than with a bowl of steaming winter soup or a thick creamy bisque?
So we scoured, then tasted, then scoured some more (this job is tough) until we landed on what we believe are some pretty awesome contenders for slurping away a chilly day. Take a look at what we’ve come up with (and save the bonus recipe to try at home!). Be sure to let us know which Downingtown soups are on your radar of goodness.
Green Street Grill
Not only do the amazing breakfasts deserve a shoutout at this neighborhood (and beyond) gem, but we’ve also got our eye (and taste buds) on the soup list at owner Kerry Greco’s popular eatery. Beef chili (technically not a soup—but oh man), lobster bisque and a gooey onion soup keep us hanging out here. Open seven days a week and a soup du jour is almost always available. 150 E. Pennsylvania Ave., (610) 873-1700
Milito’s Ristorante Bar and Pizzeria
Ever since Joe and Leslie Milito brought some Pittsburgh love to the area we seem to always catch the amazing aroma of good food coming from this showplace restaurant on our drive through Downingtown. Seriously one of the most stunningly designed and historically relevant locations in the area, Milito’s knows how to do soup right. We suggest beginning a relationship with the wedding soup if you know what’s good for you. Who can argue (be nice, it’s a wedding) with beef, pork and veal meatballs in a savory broth with escarole, herbs and parmesan cheese? Great for a lunch or dinner date, getting the kids out of the house or just chillaxin with work peeps, Milito’s is open seven days a week. 20 E. Lancaster Ave., (610) 269-6000
Amani’s BYOB
Are there any culinary awards that this Downingtown BYOB or chef Jonathan Amann haven’t claimed? Occupying a prime location smack dab in the center of the borough since 2009, this jewel continues with an elevated seasonal menu using local ingredients in the most delicious and creative ways. Lunch and dinner are served seven days a week and the soup here just keeps us wanting more. For cooler weather, we go nuts over the butternut squash bisque with maple sabayon and spiced pecans. Be sure to ask for the soup du jour. 105 E. Lancaster Ave., (484) 237-8179
Pomodoro
If ever there were a hidden oasis of premium Italian grub, Pomodoro is it. Just ask any of the locals who frequently dine in and take out. The menu here shines with specialty pizzas (taco, bbq and Hawaiian), pasta dishes (crespelle ripiene) and some of the best sandwiches this side of the Brandywine, but we’re talking soup for this article and the authentic chicken pastina is AH-mazing with all of the veggies and greens. Grab that spoon and dive in. Open seven days. 200 Chestnut St., (610) 873-0405
Station Taproom
Conveniently located across from the Downingtown train station (hence the name), owner Sean McGettigan’s Station Taproom continues to crank out culinary creations that blow our minds. Although there isn’t a standard soup actually listed on the menu, the one-of-a-kind soup special changes daily. Recent selections include cream of cauliflower; beer, bacon and local cheese; and our favorite—the kicky potato and tasso ham soup. We just can’t slurp fast enough. 207 W. Lancaster Ave., (484) 593-0560
Victory Brewing Company Brewpub
How could any list of good grub be mentioned without a toss to this local favorite pub? Victory knows so much more about the entire dining experience than just the amazing signature brews that have been satisfying us since 1996. This season’s smooth and satisfying butternut squash soup drizzled with spiced cream is blowing our minds. Thanks to chef Glenn McQueen for sharing his recipe with us! 420 Acorn Ln., (610) 873-0881
Victory Brewpub Downingtown’s Butternut Squash Soup Recipe
Serves 6–8
Ingredients
- 3–3 ½ lb. butternut squash (2), halved lengthwise and seeded
- 2 tbsp. unsalted butter
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- ½ cup heavy cream
- ¼ cup half and half
- 3 cups milk
- 1 tsp. sugar
- ½ tsp. cinnamon
- ½ tsp. ground allspice
- Pinch of ground clove
- Roux to thicken
- Salt and pepper to taste
Method
- Toss the halved squash in enough oil to lightly coat. Roast squash skin side up 30–35 minutes at 400 degrees, until it begins to caramelize. Once squash is fully cooked, remove the flesh and discard the skin. (Squash is cooked when a fork goes through the flesh with ease.)
- Using a skillet, melt the butter, over medium heat, and sweat the vegetables until tender.
- Add the cooked squash to the vegetables. Add the heavy cream, milk, and half and half and reduce by a ¼. Add the spices and sugar.
- Allow the soup to cool for about 15 minutes, then puree in a blender.
- Place the pureed soup back into the skillet. Thicken with roux. Season accordingly with salt and white pepper.
- Strain soup and serve warm with a drizzle of cream (see below) and/or roasted pumpkin seeds.
Spiced Cream (to top soup)
Ingredients
- ½ cup sour cream
- ½ tsp. sugar
- Pinch ground clove
- Pinch ground cinnamon
- Pinch nutmeg
- Pinch kosher salt
- Tbsp. heavy cream
- Tbsp. milk
Method
Combine all ingredients in a bowl and whisk until well blended.
Feel free to post a photo of chef Glenn’s recipe and let us know how your soup turned out. Enjoy!
- Photos, top to bottom: PicJumbo, Amani's BYOB, Victory Brewpub
