Feeling a little chill? Need to warm your soul?
In the cooler months, warm your body with local produce that will have a warming effect on your body– leafy greens, onion, & pumpkin, are just a few foods that I found to include in this wonderful warming soup recipe! Besides their clear health benefits, vegetable soups are the perfect canvas for what’s in season. This time of year, there’s nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.
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
1 quart lower-salt broth (I used veggie stock)
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme (optional)
2 cups lightly packed, coarsely chopped kale
1 cup low-soduim 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 tsp. 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 Tips: You can refrigerate this soup for 3 days or freeze for 2 months.
Healthier Homemade Idea: Each time I cut veggies (carrots, celery, onions, garlic, scallion, other) I put the scraps into a freezer bag and freeze. To make a homemade veggie stock I boil my frozen veggies in a large stock pot with water (use enough water to cover veggies). Cook over high heat for about 30mins and stir occacionally. Cook until the vegetables begin to brown/become limp. Once cooked and broth is a yellowish/golden color- remove from stove & strain out the veggies– you will be left with a delicious and nutritions veggie stock to use immediatly or store in your fridge to flavor recipes during the week.