This was a recipe I made plenty this fall, usually with fresh vegetables from our local produce stand, Balsam Farms. I can’t take full credit for the dish, as I tweaked a version that I saw on the site She Knows. But this is my rendition, with a slight emphasis on more spices typically used in curries.
2 tbsp coconut oil
1 large yellow onion, diced
3 carrots, diced
4-5 cloves garlic, minced
2 cups cubed and peeled squash (such as butternut or pumpkin)
1/4 tsp mace or nutmeg
1/4 tsp cinnamon
1/4 tsp ground clove
1/4 tsp cayenne pepper, more if you want it spicy
4 cups chicken broth
1 can (14-1/2 oz) diced tomatoes
4 sprigs fresh thyme
2 cups coarsely chopped kale
1 can chickpeas
Begin by heating oil in large pot (like a LeCreuset) and adding onions and carrot, stirring until they soften. Add garlic and stir for minute more. Mix in squash, then add all the spices. Stir until the ingredients in the pot are coated. Pour in broth, tomatoes and fresh thyme. Bring to a boil, then simmer for 15 minutes. Add kale and chickpeas, and cook for several more minutes. (At this point, I like to remove the thyme sprigs and puree a good bit of the soup in a food processor, as I like the soup to have a smooth texture. Don’t puree or just puree a bit if you like it chunkier.) Enjoy!
Here are the veggies I used, plus canned tomatoes….look how beautiful!
I’m fortunate to live near Balsam Farms, a produce stand in Amagansett, N.Y., that sells locally and organically grown produce, pictured below.