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Autumn Vegetable Soup
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 ½-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  • ¼ 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
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