Autumn Vegetable Soup
From: Fine Cooking Magazine
Servings: Serves six to eight as a starter
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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
Directions
1. 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 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.
Make Ahead:
You can refrigerate this soup for 3 days or freeze for 2 months.
You can refrigerate this soup for 3 days or freeze for 2 months.
Variations:
Feel free to substitute other fall vegetables or beans.
Feel free to substitute other fall vegetables or beans.
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