This recipe is a popular one on our detox. The detox will be put on in January 2018, but it's a great fall dish - enjoy!
2 tbsp coconut oil
3 carrots (diced)
1 yellow onion (diced)
2 cloves garlic (minced)
2 cups butternut squash (cubed)
1⁄2 tsp all spice
Pinch cayenne pepper
8 cups chicken broth (homemade or store bought)
2 cups diced tomatoes
4 sprigs fresh thyme
2 cups kale (chopped)
1 cup chickpeas
Heat oil in a large pot on medium heat. Add carrots and
onions and cook 5 minutes. Add garlic and cook 1
minute. Add squash, all spice, cayenne and cook 5
minutes. Add broth and tomatoes and let simmer for 30
minutes. Add chickpeas and thyme and cook additional
5 minutes.