2TBL olive oil
3 med carrots, cut into med dice
1 lg yellow onion, med dice
2 med garlic cloves, minced
2 cups 1/2 inch cubed peeled butternut squash (half a 2 lb squash)
1/4 tsp allspice
pinch cayenne
kosher salt
1 qt lower-salt chicken broth
1 14.5 oz can diced tomatoes
4 sprigs fresh thyme
2 cups (1 bunch) coarsely chopped kale
1 cup canned chick peas
Heat the oil in a large soup pot over medium high heat. Add the carrots and onion and cook until they begin to soften, about 6 min. Add the garlic and cook 1 min more. Add the squash, allspice, cayenne and 1 tsp salt and stir to combine. Add the broth and the tomatoes and the thyme. Bring to a boil, reduce heat to medium, cover and simmer 10 minutes. Add the kale and the chickpeas and cook until the squash is tender and the kale has wilted, another 10 minutes. Discard the thyme stems before serving and season to taste.
Makes 8 servings, 16 grams of carb each