Autumn Vegetable Soup
- 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 chicken 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
- This recipe is gluten-free
- Produce
- 1/2-inch-cubed peeled butternut squash (2 cups)
- Carrots, medium medium (3)
- Garlic (2 medium cloves)
- Kale, lightly packed (2 cups)
- Lower-salt canned chickpeas (1 cup)
- Thyme, fresh (4 sprigs)
- Tomatoes, no-salt-added (1 14.5-oz. can)
- Yellow onion, large medium (1)
- Canned Goods
- Lower-salt chicken broth (1 quart)
- Cooking & Baking
- Allspice, ground (1/4 tsp.)
- Cayenne pepper (1 Pinch)
- Kosher salt (1)
- Olive oil (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published September 3, 2009 (3 years ago).
21 people saved this recipe.
