The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
Ingredients:
2 tablespoons 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 teaspoon ground allspice Pinch cayenne pepper; more to taste Kosher salt 1 quart lower-salt chicken broth 3 tomatoes, diced 4 sprigs fresh thyme 2 cups lightly packed, coarsely chopped collards 1 cup lower-salt canned chickpeas
Preparation:
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 teaspoon salt and stir to combine. Add the broth, tomatoes and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the collards and the chickpeas and cook uncovered until the squash is tender and the collards have wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.