1 carrot, cut into medium dice
1 large yellow onion, cut into medium dice
1 teaspoon minced garlic
2 cups 1/2-inch cubed peeled butternut squash
Pinch of crushed chilies or cayenne, more to taste
Kosher salt and pepper, to taste
2 tablespoons olive oil
4 cups low-salt chicken broth
1 14.5-oz. can diced tomatoes
4 sprigs fresh thyme
1/4 tsp. ground allspice
2 cups kale or spinach, chopped
1 cup canned chickpeas
Shaved Parmesan cheese, optional
Mint leaves, optional
* Heat oil in a large soup pot over medium-high heat. Add the carrots and onion and cook until they soften, stirring often, about 5 minutes. Add in the garlic and cook stirring for 1 minute. Add the chilies, squash, allspice, and salt, stir well to combine. Add the broth, tomatoes and their juice, and thyme.
* Bring to a boil and then reduce the heat to medium and cover the pot. Allow to simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered, until the vegetables are tender and the kale has wilted, about 10 minutes.
* Discard the fresh thyme. Taste and season with more salt and pepper, if necessary. Top with shaved Parmesan or pecorino cheese and mint leaves, if desired.