Dinner on Deadline

Vegetable soups are the perfect canvas for seasonal produce. This one-pot wonder makes the most of autumn's multicolored bounty.

Makes 6 servings (8 cups)  

2 tablespoons olive oil

1 large onion, diced

3 medium carrots, diced

2 cloves garlic, minced

2 cups peeled, cubed (1/2-inch) butternut squash

1/4 teaspoon ground allspice

3/4 teaspoon salt

Pinch cayenne pepper, plus more as needed

4 sprigs fresh thyme

4 cups no-salt-added chicken broth or vegetable broth

14 or 15 ounces canned, no-salt-added diced tomatoes, with their juices

2 cups lightly packed shredded kale leaves

1. Heat the oil in a large soup pot over medium-high heat. Add the onion and carrot, stirring to coat; cook until they begin to soften, stirring occasionally, about 6 minutes. Add the garlic and cook for 1 minute.

2. Stir in the butternut squash, allspice, salt and cayenne pepper, then add the thyme, broth, and the tomatoes with their juices. Bring to a boil, then reduce the heat to medium-low; cover and cook for 10 minutes.

3. Uncover and stir in the kale; cook for 10 minutes or until the squash is tender and the kale has wilted.

4. Discard the thyme sprigs before serving. Taste, and adjust the seasoning as needed. Serve hot.

Make ahead: The soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Per serving: 130 calories, 4 g protein, 16 g carbohydrates, 6 g fat, 1 g saturated fat, 15 mg cholesterol, 440 mg sodium, 4 g dietary fiber, 6 g sugar