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