Fall’s First Soup

Fall Vegetable Soup

1 T. Olive oil
3 carrots, peeled, cut lengthwise and sliced into small pieces
1 yellow onion, chopped
2 garlic cloves, diced
2 cups butternut squash, peeled and cut into 1/2 ” cubes
1/4 t. allspice
pinch cayenne pepper
4 cups low-sodium chicken broth
1 14.5 oz. can diced tomatoes
fresh thyme sprigs
2 cups coarsely chopped kale
1 cup cannellini or white beans (canned, drained and rinsed)

Heat oil in a large pot and add carrots and onion. Cook until they begin to soften, then add garlic and cook for 1 minute. Add squash, allspice, cayenne, chicken broth, tomatoes and thyme sprigs. Cover and simmer about 10 minutes. Add kale and beans and continue to simmer until kale is tender, about 10 more minutes. Discard thyme sprigs, add salt to taste and serve. This refrigerates well and tastes great for several days.

Makes 8 cups
2 Poodles

Note: It’s easier to peel a butternut squash when it’s whole. Just hold it firmly and peel off the tough skin with a vegetable peeler, then cut it in half, dig out the seeds and chop from there. I bought the smallest one I could find, as this soup only needs two cups and the smaller squashes are easier to handle.

The original recipe called for chickpeas, but I’ve hit the wall with them lately and prefer the softness of cannellini beans. Use any bean your little heart desires.

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