This is a favorite that a friend shared with me! - submitted by Jeanine Michael, adapted from Fine Cooking.
Ingredients:
- 2 tbs. olive oil
- 3 medium carrots, cut into medium dice
- 1 large yellow onion, cut into medium dice
- 2 medium cloves garlic, minced
- 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
- 1/4 tsp. ground allspice
- Pinch cayenne pepper; more to taste
- Kosher salt
- 1 quart lower-salt vegetable broth
- 1 14.5-oz. can no-salt-added diced tomatoes
- 4 sprigs fresh thyme
- 2 cups lightly packed, coarsely chopped kale
- 1 cup lower-salt canned chickpeas
Instructions:
- Heat the oil in a large soup pot over medium-high heat.
- Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.
- Add the garlic and cook for 1 minute more.
- Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
- Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
- Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
- Discard the thyme springs before serving. Season to taste with more salt and cayenne. Enjoy!