Butternut Squash Soup Recipe with Pan-Fried Collards #FBS4Sandy

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butternut squash soup recipe

I topped my butternut squash soup with a little raw jalapeno hot sauce. Yum!

I love the texture that chopped collard greens add to a butternut squash soup!

Today’s recipe is my contribution to the Food Bloggers Support for Sandy event. Food bloggers all over the U.S. are sharing comfort food recipes today and including a donation button to help victims of the storm. The button below points to the Red Cross, and I know that some folks aren’t crazy about that organization. If you don’t want to donate to the Red Cross but still want to give, Feeding America is another charity that’s helping Sandy victims by providing food, water, and supplies.

Support for Hurricane Sandy Victims

For me, the ultimate comfort food is soup, soup, soup. A friend recently asked me for some soup recipes, and a trip through my blog’s archives revealed that I love putting coconut milk in soup. Like, woah. This recipe is me trying to avoid using coconut milk in a soup recipe. You know, for kicks!

My husband isn’t crazy about winter squash, which is troublesome in the fall when our CSA delivers one almost every week. A pureed soup is one of the few ways he enjoys winter squash, so I’m seeing lots of variations on this recipe in my future!

Butternut Squash Soup with Collards

Yield: 6-8 servings

Ingredients

  • 4 tablespoons olive oil, divided
  • 1/2 cup sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 small butternut squash, peeled and cut into 1″ cubes (about 3 cups)
  • 3 cups good vegetable broth (I use Better Than Bouilllon No Chicken Broth)
  • 1 tablespoon dried thyme
  • 1/4 cup nutritional yeast
  • 2 packed cups collard greens, stems removed, and chopped
  • salt and black pepper, to taste

Cooking Directions

  1. In a soup pot or dutch oven, heat 2 tablespoons of the oil on medium and saute the onion and garlic until they brown just a bit. Add the squash, broth, and thyme. Bring to a boil, then reduce heat and simmer until the squash is tender, about 10 minutes.
  2. While that cooks, heat the rest of the oil in a frying pan on medium high. Add the collards and cook, stirring, until the collards become bright green and tender. Remove them from the heat and set aside.
  3. Once the squash is tender, turn off the heat, add the nutritional yeast, grab your immersion blender (or do this in batches in a standard blender), and puree the soup.
  4. Once the soup is pureed, add the collards back in and season with salt and pepper. Heat on medium just until everything is heated through again, and serve!

Variations

If you don’t have butternut squash handy, any other winter squash will do the trick, too. Acorn squash or pumpkin would both be awesome bases for this soup. You can also try using different greens in place of collards – kale, chard, bok choy, or turnip greens would all be yummy additions.

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7 comments on “Butternut Squash Soup Recipe with Pan-Fried Collards #FBS4Sandy
    • Thanks, Susan! Your recipe looks great, too. I am already trying to brainstorm a vegan version. I wonder if your casserole would work with winter squash, too, since our CSA has brought us tons of them!

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