A hearty and healthy Fall vegetable soup, with butternut squash, carrots and Kale. A hint of Allspice in the broth brings a subtle warmth to this vegetable-rich soup.
3mediumcarrots, cut in to medium dice (about 2 cups)
1smallyellow onion, cut in to medium dice (about 1/2 cup)
2clovesgarlic, minced
2cupsbutternut squash, peeled and cut into 1/2-inch-cubes or frozen butternut cubes
1/4teaspoonallspice
1/8teaspoonred pepper flakes, or cayenne, or more, to taste
1teaspoonsalt
4cupschicken broth, or vegetable broth, for a vegetarian soup
14 ozcanned tomatoes, diced, whole, crushed or canned cherry tomatoes
3sprigsfresh thyme, or a 1/4 teaspoon dried thyme leaves
2cupskale, coarsely chopped, or chard or spinach
16-19ozcanned beans or chickpeas, drained and rinsed
Optional: Garnish with shaved Parmesan or Pecorino
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Instructions
Heat oil in a large soup pot over medium-high heat. Add the carrots and onion and cook until they begin to soften, stirring often, about 5 minutes. Add in the garlic and red pepper flakes and cook stirring for 1 minute. Add the squash, allspice and salt and stir well to combine.
Add the broth and bring the soup to a boil, then reduce the heat to low, cover the pot and simmer the soup for 10 minutes. *After 10 minutes, take a moment to taste-test the carrots to make sure they are tender. If not, cover and let simmer a few more minutes, or until the tomatoes are tender.
Remove the lid and add tomatoes and their juice and the thyme. Stir to combine. Add the kale and the beans and cook, uncovered, until the kale has wilted and the flavours are developed, about 10 minutes.
Discard the fresh thyme sprigs. Taste and season with more salt and pepper, as necessary. You may also add a touch more allspice at this point, as well. Serve garnished with shaved Parmesan or Pecorino cheese, if desired.
Notes
Be sure to read the notes above this Recipe Card for more tips on making this recipe, including substitution suggestions. You'll also fine Step-by-Step photos there, that you might find helpful.