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Autumn Vegetable Soup

Ellie Krieger
  • minutes
  • Serves 8

INGREDIENTS

2 cups

1/2-inch-cubed peeled butternut squash

3

Carrots, medium medium

2

medium cloves Garlic

2 cups

Kale, lightly packed

1 cup

Lower-salt canned chickpeas

4

sprigs Thyme, fresh

1 14.5 ounce can

Tomatoes, no-salt-added

1

Yellow onion, large medium

1 qt

Lower-salt chicken broth

1/4 tsp

Allspice, ground

1 pinch

Cayenne pepper

1

Kosher salt

2 tbsp

Olive oil