Butternut Squash Kale Soup

I have shared this recipe before, but with the snow and coooold weather looming, I thought it well worth sharing again. After all, there is nothing better on a cold winter day than a hearty bowl of soup! This recipe comes from my artist friend, teacher, mentor and wonderful cook - Elly Hobgood. She truly does it all! I think you will also love this recipe! 

Bake a pan of cornbread to go with this and get ready for a delicious, hearty meal. One that "sticks to your bones" as Mama would say!

Butternut Squash Kale Soup

2 Tablespoons olive oil

1 large onion, diced

3 carrots, diced

2 cloves minced garlic

3 cups diced butternut squash

1/4 teaspoon ground allspice

1 teaspoon salt

pinch cayenne pepper

4 generous sprigs fresh thyme (remove stems before serving)

4 cups chicken or vegetable broth

1 (14-oz) can fire roasted tomatoes

2 cups diced (packed) kale

1 can chickpeas or other white beans, drained and rinsed

Saute onion and carrots in oil in a large Dutch oven. Add garlic, squash, allspice, salt, pepper, thyme, broth and tomatoes. Simmer until squash begins to soften, about 20 minutes.Add  kale and chickpeas.

Cook another 10 minutes until kale has wilted.  Adjust seasonings. Yield: 6-8 servings.

Sprinkle with a bit of Parmesan when serving, but even without that it's quite hearty.