Autumn Vegetable Soup

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 teaspoon salt and stir to combine. Add the broth, tomatoes and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the collards and the chickpeas and cook uncovered until the squash is tender and the collards have wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.