Seasonal cooking is always the smartest and best strategy for the kitchen and feeding your family. Seasonal cooking means using those fruits and vegetables that are ‘in season’. Yes, they’re plentiful, which means they’re usually less expensive and tastier because they’re grown during the peak time of the year for harvesting. And, this fall harvest butternut squash and collards soup is a perfect example of a seasonal recipe! For a full list of Fall’s fruits and vegetables, click here!
It’s really hard for me to pick which season I love best. Kinda like asking me which of my youngens do I love best. They’re all perfect. And, when it’s the time of year for each season to shine, I’m in love with what’s grown and what I can cook with.
This fall harvest butternut squash and collards soup combines two of my favorite fall vegetables. There’s a sweetness to the squash and those collards are as tender as velvet. I love the colors of these two vegetables, too. The rich orange hues of the squash against the deep almost ebony green of the collards lets both shine and not compete. The addition of the cannellini beans gives a creamy texture that complements and rounds out this soup. Then add in some fresh thyme, and you’re gonna feel like you’re dining at the farmer’s table out in the country. Have plenty of crusty hot bread or maybe some cornbread. Dipping that tasty broth is worth every bite! xoxo ~peace & namaste~ ally
- 3 Tbl. bacon drippings
- ¾ cup sweet onions, diced
- 1 Tbl. garlic, minced
- 1 ½ cups butternut squash, diced
- 6 cups collard greens, chopped
- 32 oz. chicken stock
- 1 ½ tsp. sea salt
- 1 tsp. coarse ground pepper
- ½ tsp. red chili flakes
- 1 (14.5 oz.) can cannellini beans, drained
- 2 Tbl. fresh thyme
- In a heavy large pot over medium heat, put the bacon drippings and onions. Sauté for 2 minutes. Add the garlic and cook another about 2 minutes.
- Add the butternut squash and collard greens. Use tongs to toss and blend everything together. Increase heat to medium high. Slowly add in all the chicken stock, salt, pepper and chili flakes.
- Blend well. Cover with a lid. Bring to a simmering boil for about 20 minutes. Reduce heat to medium low and cook another 20 minutes.
- Add the beans and thyme. Blend and cook another 20 minutes.
You can now find the butternut squash in the produce section of your grocer already diced! Save yourself some time!
I love broth. But, sometimes I want something more creamy in my soup. To get this 'creamy' brotheee texture, make a slurry of 1 tablespoon of flour and 1/4 cup of chicken broth. Blend well together and drizzle in during step 2. Your broth will be a tad bit creamier!
I save my bacon drippings. If you're frying bacon for this recipe, then crumble the bacon and serve as a garnish on the soup.
If you don't want to use bacon drippings, substitute oil and/or butter.