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Ingredients

• 2 tablespoons  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-pound squash)
• 1/4 teaspoon  ground allspice
•   Pinch cayenne pepper; more to taste
•   Kosher salt
• 1 quart  lower-salt chicken broth
• 1   14.5-ounce can no-salt-added diced tomatoes
• 4 sprigs  fresh thyme
• 2 cups  lightly packed, coarsely chopped kale
• 1 cup  lower-salt canned chickpeas

Description

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 Teaspoon Sa

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