Autumn Vegetable Soup

Kathleen said: "We're back from Oregon. While we were there, my D-I-L made this delicious Autumn soup that I wanted to pass on. She sprinkled it with fresh grated Parmesan just before serving. A French or sour dough bread makes it even more yummy."


Autumn Vegetable Soup
from Fine Cooking magazine

2 tbl. 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 tsp. ground allspice

Pinch cayenne pepper; or more to taste

Kosher salt

1 quart low-salt chicken broth

14.5 oz. can no-salt-added diced tomatoes

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale

1 cup low-salt canned chickpeas

• Heat the oil in a large soup pot over medium-high heat.
• Add carrots and onion and cook, stirring occasionally, until they begin to soften (about five minutes.
• Add garlic and cook for one minute more.
• Add squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
• Add broth, tomatoes with juice and thyme.
• Bring to a boil, reduce heat to medium, cover and simmer ten minutes.
• Add kale and chickpeas and cook uncovered until squash is tender and kale is wilted, about ten minutes.
• Discard thyme before serving. Season to taste with more salt and cayenne.

Yields about eight cups. You can refrigerate this soup for three days or freeze for two months. You can substitute other fall vegetables or beans.