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Recipe

Autumn Vegetable Soup

Scott Phillips

Yield: Yields about 8 cups.

Servings: 6 to 8 as a starter; 4 as a main course

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.

Ingredients

  • 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
  • Kosher salt
  • 1 quart lower-salt chicken broth
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup lower-salt canned chickpeas

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 16
      Fiber (g): 3
      Protein (g): 5

Preparation

  • 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.

If you’re serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side. 

Feel free to substitute other fall vegetables or beans.

Reviews

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Reviews

  • Bowgar52 | 10/29/2017

    Great soup on cool rainy day. Great tasting and good for you.

  • Dendrology | 12/25/2016

    I have been making this soup for a few years now - one of my absolute favourites! I do not use oil to saut the veggies, just some broth - and I use no salt veggie broth - not chicken broth. You can always add sea salt after. I add more thyme sprigs and more garlic - the flavour is just so pleasing! If I want a more substantial meal I add some brown rice/grains to the soup-becomes more like a stew. This freezes really well for lunches. Love this soup!!! So great for vegans and vegetarians if you use veggie broth.

  • vikingmom | 12/09/2016

    Love, love, love this soup! The flavors are so good in here. It's a huge hit with my family and friends every time I make it - always wish I had more, even when i double the recipe!!

  • koerber | 12/04/2016

    AMAZING Soup. I've made at least a dozen times and whole family loves it. It is so warming and satisfying. I follow the recipe almost exactly except - we like a little more broth, so I add a cup or 2 of chicken broth and a tablespoon or 2 of tomato paste. Heavy on the seasonings. So easy and comes out perfectly every time! Serve with crusty buttered bread.

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