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Creamy Collard Greens Soup

creamy collard greens soup recipe anti-inflammatory vegan
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Ingredients

Scale
  • 1 butternut squash
  • 1 yellow onion
  • 1 TBSP garlic (freshly chopped)
  • 4 cups chicken broth (low-sodium)
  • 8 oz collard greens (1 bunch, stemmed and chopped)
  • 2 tsp salt (to taste)
  • 1/2 tsp pepper (to taste)
  • 2 TBSP avocado oil
  • 1 TBSP hot sauce (optional, to taste)
  • 1/2 cup dairy-free sour cream (optional)
  • 5 slices bacon (organic, uncured, (optional!))

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut butternut squash in half lengthwise and place face down on rimmed baking pan lined with foil. Once oven is preheated, place in oven for 30-40 mimutes, until squash is cooked through.
  3. Stem and chop onions and collard greens.
  4. Heat a large pot on medium high and place avocado oil and onions in the pot. Saute until clear.
  5. Add the collard greens and cook down until tender. Add the garlic and stir often.
  6. When squash is cooked, remove from oven and flip the pieces over. Spoon out seeds and discard.
  7. Spoon out chunks of squash into a high-powered blender. Add the collard mixture and 1 cup of broth.
  8. Blend until super creamy. Pour back into pot.
  9. Add the remaining 3 cups of broth.
  10. Simmer on cooktop until time to eat.
  11. Top with dairy-free sour cream. {And if using bacon bits, cook bacon, chop, and sprinkle on top.}
  12. Enjoy!

Find it online: https://www.true-well.co/creamy-collard-greens-soup/