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
Ingredients
- 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
Instructions
- 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.
Notes
https://allyskitchen.com/fall-harvest-butternut-squash-collards-soup/
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Tags:bean soup, bean soup recipes, beans, butternut squash, butternut squash soup recipes, cannellini beans, chicken broth, collard greens, collards, comfort food, fall harvest soup, fresh thyme, soup, soup recipes, soups, thyme
