My New Soup Obsession

Sunday morning I found myself staring at my grocery list wondering, "what the heck am I having for lunch this week?" Nothing in my pantry seemed appealing, thanks for our week away, there weren't leftovers to indulge in or recreate. I was getting ready to declare it Oatmeal Week when I noticed Ellie Krieger had published a soup recipe in Sunday's US Weekly.

I glanced down the list of ingredients and realized the only thing I need to pick up was butternut squash. DONE.

(Truth be told, I'm not a butternut squash lover, but I was getting desperate. Plus, I really, really didn't want it to be Oatmeal Week).

And so.....

I created this soup and I must tell you. It is delicious. I'm probably going to make it again for next week. It is just that good.


Autumn Vegetable Soup
Original Recipe by Ellie Krieger.
Enhanced by Yours Truly.  

2 tablespoons olive oil*
1 large onion, diced
3 medium carrots, diced
2 clove of garlic, minced**
2 cups ½ inch cubes, peeled butternut squash
¼ teaspoon ground allspice***
¾ teaspoon salt, plus more to taste
pinch cayenne pepper, plus more to taste
4 sprigs fresh thyme****

1 14.5 ounce can no-salt-added diced tomatoes
2 cups lightly packed kale (ribs removed coarsely chopped)*****
1 cup low-sodium canned chick peas

Heat the oil in a large soup pot over a medium-high heat. Add the onion and carrot and cook until they begin to soften, stirring occasionally, about 6 minutes. Add the garlic and cook for 1 minute more. Add the butternut squash, all spice, ¾ teaspoon of salt and cayenne and stir to combine. Add the thyme, broth, and tomatoes with their juice. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Add the kale and the chickpeas, if using, and cook for 10 minutes more until the squash is tender and the kale has wilted. Pick out the thyme springs and discard before serving. Season with additional salt to taste.

Makes about 8 cups
Serves 4

Per serving:
Calories 260; Total fat 9g (Sat fat 1.5g, Mono fat 5.6g, Poly fat 1.2g); Protein 11g; Carb 37g; Fiber 7g; Cholesterol 0mg; Sodium 580mg

Excellent source of: protein, fiber, vitamin A, niacin, vitamin C, vitamin K, copper, potassium
Good source of: thiamin, riboflavin, vitamin B6, calcium, iron, magnesium, manganese, molybdenum, phosphorus

My changes, additions and corrections:

* I probably only used a table spoon of oil
** I used prechopped garlic, roughly a heaping tablespoon's worth
***I have no intention of ever buying allspice since I would never use it. So I improvised with Mrs. Dash's Savory Seasoning Blend. Similar to All Spice? Who knows but it certainly worked in this situation
**** I am so not a kale fan. I have tried and tried but I still hate it. I used 2 cups of tightly packed baby spinach. The next time I make this I'll probably use more.


This soup is hearty, filling and has just a little bit of heat to off set the sweetness of the butternut squash. Oh so delicious!

I'm betting that chopping sausage or kielbasa would be good in here as well.