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Ingredients
1 small or 1/2 large yellow onion, chopped
1 tbsp olive oil
dash of kosher salt and cracked pepper
2 tbsp tomato paste
1–14.5 oz cans fire roasted diced tomatoes
1–8 oz can tomato sauce
1/4 cup chili powder
2 tsp ground cumin
1 tsp paprika
2 tbsp garlic powder
1 tsp kosher salt
24 oz of your favorite Oktoberfest beer (I use Dog Fish’s Punkin Ale)
1 medium butternut squash, peeled and cut into 1/2 inch cubes
1/2 head cauliflower, cut into florets
1 bunch lacinato kale
2–15 oz cans of chickpeas
1 cup vegetable stock
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 cup maple syrup
kosher salt and cracked pepper to taste
Instructions
Heat a large dutch oven or stew pot over medium-high heat. Add 1 tbsp olive oil along with onions. Sauté for a few minutes or until they become slightly translucent. Stir in tomato paste and let it cook for a minute or until it begins to smell sweet and aromatic. It will stick to your spoon when you try to mix it into the onions. Don’t panic. Just work with it as you mash into the onions. Add tomatoes and the next 6 ingredients and stir to combine. Reduce heat to low and simmer for about 10 minutes.
Add squash and cauliflower to pot and let simmer for 30 minutes until they become soft but not falling apart. Then add beans, chopped kale, stock, nutmeg, cinnamon and maple syrup. Season with salt and pepper. Reduce heat to low and let simmer for 10 minutes. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup