Butternut Squash, Red Potato And Collard Green Soup

Butternut Squash, Red Potato And Collard Green Soup
Butternut Squash, Red Potato And Collard Green Soup

There isn’t anything like a luscious soup. And when the temperatures start to drop, a big bowl of hearty soup somehow makes it alright. I would like to share a delicious Creamy Squash, Red Potatoes & Collard Green Soup recipe.

Most versions of Butternut Squash soup lean on the sweet side. But I created this one with savory notes and warm bodied spices. I also replaced the regular chicken broth with a low sodium variety and I am subbing half-and-half in for the heavy cream.


However, this is still a rich soup and it is good for you. Sounds like the perfect bowl of soup to snuggle up with and enjoy!

Creamy Butternut Squash, Red Potato & Collard Green Soup


  • 1 Butternut Squash, medium size
  • 3 Red Potatoes, quartered
  • 1 Cup Collard Greens, chopped
  • ½ Cup Sweet Onion chopped
  • 3 Cups Reduced Sodium Chicken Stock
  • 1 Cup Half & Half (or heavy cream)
  • 3 Cloves Garlic
  • 1 Tbsp Old Bay Seasoning, divided
  • 1 Tbsp Fresh Cracked Black Pepper
  • ½ Tsp of Mexican Style Chili Powder
  • ½ Chipotle Smoked Sea Salt
  • 4 Tbsp Light Olive Oil, divided


  1. Preheat oven to 350 degrees.
  2. Slice butternut squash in half (lengthwise). Brush both halves with olive oil and season with sea salt and black pepper.
  3. Place the squash in a baking or roasting pan and bake it in the oven for 2 hours.When the butternut squash is done, it will be soft all the way through. You can test to ensure it is done by using a knife. If the tip of the knife can pass easily through the flesh of the squash, it is ready.
  4. Remove it from the oven and allow it to cool.
  5. Remove seeds and scoop out the flesh into a medium size bowl using a large soup spoon. Set aside.
  6. In a skillet over medium heat, add a tbsp of olive oil and cook red potato quarters, seasoned with sea salt and black pepper.The tines of a fork should be able to pass through the flesh of the potato. Transfer the potatoes to a bowl and set aside.
  7. Wipe the skillet out and add another tbsp of olive oil. Add chopped onions and cook on medium heat until onions begin to brown. Add a pinch of sea salt and black pepper, reduce heat to low and allow onions to caramelize about 15 minutes. When the onions are soft and brown, remove them from the skillet.
  8. Add the garlic cloves and cover the pan. Cook for five more minutes.
  9. Remove contents and place into a bowl, set aside.
  10. Wipe skillet clean and add a single tbsp of olive oil. When the oil is hot add chopped collard greens, adding a ½ tbsp of Old Bay seasoning.
  11. Stir until greens begin to wilt about 15 – 18 minutes. Greens should still be bright green – do not overcook them. Set aside.
  12. Using a medium size sauce pan add 3 cups of reduced sodium chicken or vegetable stock. When liquid just starts to boil remove from heat. Set aside.
  13. Add cooked squash, red potatoes, caramelized onion wit garlic and pan fried collard greens to a large food blender. Add half and half, seasonings. 1 tbsp of olive oil and 1 cup of the hot chicken stock. Make sure the lid is on tight and start by pulsing 2 -3 times. Blend until for 2 minutes.
  14. Remove the lid and add a cup of chicken stock at a time and repeat this process until all of the chicken stock is incorporated. The soup should thick but pourable. Taste for flavor and adjust it to your liking. Adjust the consistency to your preference.
  15. If you want a thinner soup, start by adding, then blending no more than a ¼ cup of chicken or vegetable stock at a time.
  16. Serve hot.