Autumn Vegetable Soup


  • 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


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 Favicon
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