Healthy Autumn Vegetable Soup

Healthy Autumn Vegetable Soup
If possible, use organic!

2 tbs. olive oil

3 medium size carrots, diced

1 large yellow onion

2 garlic cloves, minced

2 cups butternut squash,  cut into 1/2" cubes

1/4 tsp. ground allspice

pinch of cayenne

Kosher salt or sea salt

1 quart homemade vegetable broth

5 tomatoes, diced (or 1-14oz can of diced tomatoes)

4 sprigs of fresh thyme

2 cups kale, chopped

1 cup chickpeas (cooked) (you may opt for canned chickpeas but I prefer preparing my own)

-heat oil in a large pot over medium heat.
-add carrots and onions then cook, stirring occasionally, until soft, approx 6 minutes.
-add garlic and cook for 1 minute.
-add squash, all spice, cayenne, 1 tsp salt, stir to combine.
-add broth and diced tomatoes, and thyme.
-bring to a boil, reduce heat to medium, cover, simmer for 10 minutes.
-add kale and chickpeas and cook uncovered until squash is tender and kale is wilted, about 10 minutes.
-remove thyme, season to taste with salt and serve