This one-pot wonder makes the most of autumn's multicolored bounty. Although it doesn't have many ingredients, the vegetables and seasoning in it make for a surprisingly bold and deeply satisfying flavor. There is a sweet, earthy undertone from the carrots and butternut squash that is balanced by savory garlic, tomatoes and ribbons of kale.
Allspice, thyme and a touch of cayenne pepper perfume the broth and give the soup a bit of a Caribbean flair.
Make ahead: The soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Autumn Vegetable Soup
2 tablespoons olive oil
1 large onion, diced
3 medium carrots, diced
2 cloves garlic, minced
2 cups peeled, cubed (1/2-inch) butternut squash
1/4 teaspoon ground allspice
3/4 teaspoon salt
Pinch cayenne pepper, plus more as needed
4 sprigs fresh thyme
4 cups chicken broth or vegetable broth
1 (14-or 15-ounce) can no-salt-added diced tomatoes, with their juices
2 cups lightly packed shredded kale leaves
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.
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.
Uncover and stir in the kale; cook for 10 minutes or until the squash is tender and the kale has wilted.
Discard the thyme sprigs before serving. Taste, and adjust the seasoning as needed. Serve hot.
Makes 6 servings.
Recipe from Ellie Krieger
Food on 10/07/2015