Categories: soup

Ingredients

• 2 Tbsp. olive oil
• 1 large onion, diced
• 3 medium carrots, diced
• 2 cloves garlic, minced
• 2 cups peeled, cubed (1 1/2 inch) butternut squash
• 1/4 tsp. ground allspice
• 3/4 tsp. salt
• Pinch cayenne pepper, plus more as needed
• 4 sprigs fresh thyme
• 4 cups chicken broth or vegetable broth
• 1 (14 or 15oz.) can no-salt-added diced tomatoes, with their juices
• 2 cups lightly packed
• shredded kale leaves

Directions

1. Heat oil in a large soup pot over medium-high heat. Add the onion and carrot, stirring to coat; cook until they begin to soften, stirring occasionally; about 6 minutes. Add the garlic and cook for 1 minute.
2. Stir in the butternut squash, allspice, salt and cayenne pepper, then add the thyme, broth and the tomatoes with their juices. Bring to a boil, then reduce the heat to medium-low; cover and cook for 10 minutes.
3. Uncover and stir in the kale,; cook for 10 minutes or until the squash is tender and the kale has wilted.
4. Discard the thyme sprigs before serving. Taste, and adjust the seasoning as needed. Serve hot.

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