This soup is hearty, vegan, gluten-free, and simple to make. The sweet-heat of the butternut squash and cayenne are a perfect balance. The chickpeas and kale make the soup a great main dish, filling and satisfying.
In a large soup pot (5-quart or larger), heat the olive oil over medium heat. Add the onion, carrots, celery, a teaspoon of salt and stir to coat oil. Cover and cook, stirring occasionally, until the vegetables are softened but not browned.
Add the butternut squash. Cover and cook again briefly, stirring occasionally, until the squash is just beginning to soften (2 minutes). Add the chickpeas, tomatoes, corn, stock, and thyme. Season with black pepper, cayenned pepper, and the honey. Stir well, cover the pot, and simmer on medium low heat for about 20 minutes.
Taste and adjust seasonings as needed. Stir in the kale a few handfuls at a time, and cook for about 5 more minutes, or until the kale is softened. Pull out the thyme stems from the pot, and serve warm.