Thank you, Nature’s Greens for sponsoring this post! As always, all thoughts and opinions are truly my own.
Fall is definitely my favorite season of the year! It makes me think of Fall festivals, candy corn, and family gatherings! It brings a smile to my face just thinking about it! 😊 Another great thing about Fall, is all of the yummy, cozy recipes! When I was younger, my mom would make a delicious soup on the first day of Fall and that’s something that I always looked forward to! As I’ve gotten older, I try to pass on some of those traditions along and enjoy them with my family!
Since it was about 95 degrees in Alabama on the first day of Fall, I really wasn’t in the mood for a warm soup lol! But now, the temperature has finally dropped so it’s time to put my favorite pot to work and whip up a batch of soup!
Lately, we’ve been incorporating more plant-based meals into our daily regimen, so I decided to make a Vegan Butternut Squash, Collard Green & Chickpea Soup! To help reduce my prep time, I purchased Nature’s Greens pre-cut triple washed collard greens from Walmart!
Don’t get me wrong, there’s something nostalgic about cleaning and chopping collard greens and I actually enjoy it, but when I’m short on time, my top choice is Nature’s Greens! I absolutely love their products! Their easy-to-prepare greens are triple washed and ready to cook and serve.
Besides being full of vitamins and nutrients, these greens provide great meal solutions. You can sauté them, add them to pastas, create side dishes, smoothies, and more! Nature’s Greens never contain preservatives and are ready to use when you are!
This Vegan Butternut Squash, Collard Green & Chickpea Soup was super easy to put together! Once I sautéed my onions, garlic, and rosemary, I added some water and the rest of the veggies. I reduced the heat and let the soup simmer for a few minutes. I added a few seasonings to bring out the flavors and it was ready to serve!
When I tasted this Vegan Butternut Squash, Collard Green & Chickpea Soup, I could believe that it was so flavorful! The veggies and herbs came together perfectly! The collard greens were cooked to perfection! I like collard greens with just a little bit of a crunch, but if you desire a softer texture, just cook the soup for a few extra minutes!
This Vegan Butternut Squash, Collard Green & Chickpea Soup is definitely the perfect, Fall comfort food! Go ahead and give this recipe a try and let me know how it turns out!
Vegan Butternut Squash, Collard Green & Chickpea Soup
Ingredients
- 5 cups Nature’s Greens Collard Greens
- 1 (15.5 oz can) chickpeas drained
- 1 (15.5 oz can) small white beans drained
- 1 butternut squash chopped
- 2 and ½ cups sliced mushrooms
- 1 onion chopped
- 3 cloves garlic minced
- 1 tsp fresh rosemary minced
- 2 tbsp olive oil
- 3 cups water
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- Salt/pepper to taste
Instructions
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In a large pot, over med-high heat, add olive oil, onions, garlic, and rosemary. Cook until fragrant and until onions are translucent.
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Reduce heat to low, and add water and the rest of the ingredients. Cover and simmer for about 20 minutes or until collard greens are tender.
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Season with salt/pepper to taste and serve.
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Enjoy!
Delicious soup. I added a huge squash so I added another cup of water. The spices were great. For non-vegan, some added Parmesan cheese and turkey meatballs would be a good addition. Just as is though was great. The mushrooms make the dish.
That sounds yummy! I’m so glad that you enjoyed it!!