Tag: dinner

Being from the South, I’ve had my fair share of collard greens as a kid–but never collard greens soup. Well, I’ve had my fair share of adults trying to get me to eat my collard greens as a kid. I was never a huge fan (being more of the ‘addicted to sugar‘ type).

But as an adult? Not only do I know the superpower of greens, I’ve experimented through the years to see what works, what doesn’t, and what I can tolerate in the name of getting needed nutrients and fiber into my body. (Cause my body does so much better when I’m taking care of it this way!)

This Creamy Collard Greens Soup recipe is not only right up there with ‘what works’, but my kids didn’t even know the difference between this and the broccoli-potato soup they regularly order at the steakhouse down the road. (Win for Mama!!)

So technically potatoes aren’t necessarily ‘frowned upon’ in an anti-inflammatory diet (unless you have to avoid nightshades). But what does happen is that they’re such a high-glycemic vegetable that it can raise blood sugar levels. High blood sugar is inflammatory.

That being said, I’ve been able to sub in butternut squash repeatedly on recipes (like this one) and my kids didn’t even know! They thought they were orange-y potatoes!

So without further ado, the collard green soup that my kids think is full of potatoes… (and other greens they think are NOT collards)… 😁

The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)

Creamy Collard Greens Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 from 1 review

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 6 1x
• Category: Main Course

Ingredients

Scale 1x2x3x

• 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!))

Cook Mode Prevent your screen from going dark

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!

Like this recipe? Prep it and 5 others with the Winter Anti-Inflammatory Meal Prep Guide! 👇{Click the image to grab it!}