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creamy collard greens soup recipe anti-inflammatory vegan

Creamy Collard Greens Soup

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course
Servings 6


  • 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!)


  • Preheat oven to 400 degrees F.
  • 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.
  • Stem and chop onions and collard greens.
  • Heat a large pot on medium high and place avocado oil and onions in the pot. Saute until clear.
  • Add the collard greens and cook down until tender. Add the garlic and stir often.
  • When squash is cooked, remove from oven and flip the pieces over. Spoon out seeds and discard.
  • Spoon out chunks of squash into a high-powered blender. Add the collard mixture.
  • Blend until super creamy. Pour back into pot.
  • Simmer on cooktop until time to eat.
  • Top with dairy-free sour cream. {And if using bacon bits, cook bacon, chop, and sprinkle on top.}
  • Enjoy!
Keyword anti-inflammatory, Gluten-Free, nightshade-free, Vegan