A blog by ordinary people about living an extraordinary life

Autumn vegetable soup

I have been meaning to post this recipe for about a week.  Our friend Teri made this soup for a 30RF get-together, and it was the day after I had undergone some dental surgery.  Soup was just what the doctor ordered at that point.


  • 2 tablespoons of olive oil
  • 3 medium carrots, diced
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 2 cups of butternut squash, peeled and cubed
  • 1/4 teaspoon of ground allspice
  • pinch of cayenne pepper
  • kosher salt
  • 1 quart of low-sodium chicken broth
  • 14.5oz can of diced tomatoes, with the juice
  • 4 sprigs of fresh thyme
  • 2 cups of kale, coarsely chopped
  • 1 cup of chickpeas (Teri didn’t have the chickpeas this time, but it is a great addition)

Heat the oil in a large soup pot over medium-high heat, and add the carrots, onion and garlic.  Cook until the carrots are soft, about 6 minutes.  Add the squash, allspice, cayenne, salt, stirring to combine.  Add the broth, tomatoes and thyme.  Bring the soup to a boil, reduce heat to medium, cover and simmer for 10 minutes.  Add the kale and chickpeas.  Cook the soup uncovered until squash is tender, about another 10 minutes.  Season with salt and cayenne as desired.


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This entry was posted on January 16, 2012 by in Healthy living, Peter Waterman's posts, Recipes.
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