Autumn Vegetable Soup

Since I tried making this soup, Elie Krieger is my new favorite contributor to Fine Cooking Magazine. I expected it to taste a little bland and a little too healthy, but the reviewers raved about it (with the exception of one who chose to add cream of mushroom soup - ick!) and so, wanting to use up fall veggies and eat something healthy, I decided to give it a try. I LOVED it! Really. So did my family. And I've greedily reserved all the leftovers for myself. There's something about that unexpected allspice that kicks it up a notch. I think I need to make it again soon.

Autumn Vegetable Soup

Serves 6 to 8 as a starter; 4 as a main course

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
1 quart lower-salt chicken broth (I used Costco's organic chicken stock. Sub veg. stock to make it vegetarian)
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme (I have tons of lemon thyme right now if anyone wants some!)
2 cups lightly packed, coarsely chopped kale
1 cup lower-salt canned chickpeas (I'd use white beans next time)

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Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Make Ahead Tips

You can refrigerate this soup for 3 days or freeze for 2 months.

Variations

Feel free to substitute other fall vegetables or beans.

Serving Suggestions

If you're serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 5; Monounsaturated Fat (g): 3; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 101, pp. 35

September 3, 2009