Fall Vegetable Soup

 Fall Vegetable Soup - This soup is a triple threat Pretty, healthy and delicious

This is a wonderful Fall soup that you can adapt to what vegetables you happen to have handy, so this soup is a great "fridge cleaner". I'd really recommend the butternut squash though, as it's lovely in this soup. Be sure to taste and add additional seasoning at the end, if necessary.

Ingredients

• 2 Tbsp olive oil
• 3 medium carrots cut in to medium dice
• 1 large yellow onion cut in to medium dice
• 2 cloves garlic minced
• 2 cups butternut squash peeled and cut into 1/2-inch-cubes (about half a 2-lb. squash)
• 1/4 tsp allspice
• Pinch red pepper flakes or cayenne, or more, to taste
• Salt and pepper, to taste
• 4 cups chicken broth or vegetable broth, for vegetarian
• 14 oz canned diced tomatoes
• 3 sprigs fresh thyme
• 2 cups kale coarsely chopped, or chard or spinach
• 1 cup canned chickpeas, cannellini beans or mixed beans (I like to use mixed, myself)
• Optional: Garnish with shaved Parmesan or Pecorino

Instructions

1. 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 cook stirring for 1 minute. Add the squash, allspice, chilies, and 1 tsp. salt and stir well to combine. Add the broth, tomatoes and their juice, and thyme.
2. Bring the soup to a boil and then reduce the heat to medium and cover the pot. Allow to simmer for 10 minutes. Add the kale and the chickpeas (or beanand cook, uncovered, until the vegetables are tender and the kale has wilted, about 10 minutes.
3. Discard the fresh thyme sprigs. Taste and season with more salt and pepper, as necessary. Garnish with shaved Parmesan or Pecorino cheese, if desired.

This recipe adapted from @ seasonsandsuppers.ca

Admin Food blogger and photographer

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