Our tri friend, Andy, made this soup for a party and it has been a hit and one of our favorites ever sense. Don’t forget the pecans! They put the soup over the top! I modified the recipe slightly based on the the size of the squash I had at the time. I also slightly blended the soup after it cooked for a while. This makes the soup a little more thick and creamy.
Ingredients:
- 1 Large Butternut Squash
- Olive oil
- 1 Large Onion, finely chopped
- 1 Tbsp of Ginger, grated
- 4 garlic cloves, minced
- 4 – 6 cups vegetable broth or stock
- 4 cups of cut up collard greens
- Hot sauce
- Salt & pepper
- Roasted pecans
Directions:
- Peal and seed squash and cut up into 1 inch pieces. Lightly toss in olive oil, place on a baking sheet and roast in a 350° oven for 30 – 40 minutes.
- Heat olive oil in dutch oven or pot
- Combine onion, ginger, garlic and salt – heat about 5 minutes until onions become soft
- Add veggie stock, squash and greens and heat on high until starts to boil. Turn down heat to medium and simmer for about 10 minutes
- Add in salt and pepper to taste
- (Optional) Use an immersion blender to blend some of the soup making it thicker.
- Add in hot sauce to your level. Start with a few drops and taste
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