Butternut Squash Vegetable Soup

When it is cold outside there is nothing as comforting as a hot bowl of vegetable soup. Around here we just love soups of all kinds. I try to make soup on the weekends to carry us through a few chilly nights during the week. This hearty soup is full of seasonal goodness from kale and squash and packed with protein from chickpeas to make it a complete dinner. Try it alone or with a nice gluten-free/dairy-free grilled cheese sandwich.       

Preparation time: 30 minutes

Cooking time: 35 – 45 minutes

Servings: 8 as a main course 


4 tablespoons OLIVE OIL
2 large ONIONS, diced
6 CARROTS, diced
6 PARSNIPS, diced
4 stalks CELERY, diced (optional)
4 cloves GARLIC, minced
4 cups (1 whole) peeled BUTTERNUT SQUASH, in 1/2" cubes
4 cups KALE, coursely chopped
1/2 teaspoon ground ALLSPICE
1/4 teaspoon Kosher SALT (more to taste)
1/4 teaspoon CAYENNE PEPPER (more or less to taste)
4 sprigs fresh THYME
8 cups low-salt VEGETABLE BROTH
1 15-ounce can no-salt DICED TOMATOES
1 15-ounce can CHICKPEAS


  • PEEL and CUT the butternut squash into 1/2″ cubes (follow Simplyrecipes’ direction on how to peel and cut the butternut squash safely)
  • DICE onion, carrots, parsnips
  • MINCE garlic
  • WASH the kale and REMOVE it from the stem by laying the leaf upside down on a cutting board and cutting a V shape along both sides of the rib thereby cutting it free from the leaf.  CHOP the kale coarsely.
  • HEAT olive oil in a large soup pot over medium heat
  • ADD onions and cook for about 5 minutes, until they begin to soften and turn translucent. STIR occasionally
  • ADD the garlic and cook for 1 more minute
  • ADD the butternut squash, carrots, parsnips, (celery if you want), allspice, salt, and cayenne pepper and stir until they begin to brown (about 10 minutes)
  • ADD the sprigs of thyme, broth, and tomatoes
  • Bring to a BOIL then reduce heat and SIMMER for 10 minutes (or until vegetables are tender)
  • ADD chickpeas and kale
  • SIMMER for another 10 minutes, until kale has wilted
  • REMOVE the sprigs of thyme before serving
  • STORE for 5 days in the refrigerator and 3 months in the freezer

Inspired by Ellie Krieger

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