I had this 3/1/13 at Mom's in P.V. and it was delicious!!
2 Tbs. olive oil
1 large onion, diced
3 medium carrots, diced
2 cloves of garlic, minced
2 C peeled butternut squash in 1/2" cubes (you can buy pre-peeled & diced at TJ or Sprouts)
1/4 tsp. ground allspice
1/2 or 1 tsp. salt
pinch cayenne pepper plus more to taste
4 sprigs fresh thyme
4 C low-sodium chicken or vegetable broth
1 (14.5 ounce) can no-salt-added diced tomatoes
2 C lightly packed kale, ribs removed, coarsely chopped
1 C low-sodium canned chickpeas (a can is 2 C, so mom puts 2 C in)
Heat the oil in a large soup pot over medium high heat. Add the onion and carrot and cook until they begin to soften, stirring occasionally, about 6 min. Add the garlic and cook for 1 min more. Add the butternut squash allspice, salt and cayenne; stir to combine. Add the thyme, broth and tomatoes with their juice. Bring to a boil then reduce heat, cover and simmer for 10 min. Add the kale and hte chickpeas and cook for 10 min more until the squash is tender and the kale has wilted. Pick out the thyme sprigs and discard before serving.