Autumn Vegetable Soup

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
163
FAT
18%
CHOL
0%
SOD
14%

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Ingredients for 6 servings

2 medium cloves garlic, minced

2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)

1 quart lower-salt chicken broth

2 Tbs. olive oil

4 sprigs fresh thyme

Pinch cayenne pepper; more to taste

1 cup lower-salt canned chickpeas

3 medium carrots, cut into medium dice

1/4 tsp. ground allspice

1 large yellow onion, cut into medium dice

2 cups lightly packed, coarsely chopped kale

Kosher salt

1 14.5-oz. can no-salt-added diced tomatoes

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