Butternut Squash Soup with Collards

This recipe is me trying to avoid using coconut milk in a soup recipe.

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!

http://www.glueandglitter.com/main/2012/11/08/butternut-squash-soup-recipe-with-pan-fried-collards/