Roasting the squash:
1 medium butternut squash, chopped into large bite-sized chunks
1 Tbsp cumin
1 tsp smoked paprika
salt and pepper
1-2 Tbsp olive oil
1 onion, chopped
a lot of garlic
3 Tbsp cumin
1 Tbsp cinnamon
1/2 tsp chipotle powder
6 cups veg broth
1 can full-fat coconut milk
1 large head of collard greens, chopped bite-size
2 cans black beans
red wine vinegar, soy sauce, salt & pepper, nutritional yeast to taste
First, roast the squash.
Preheat oven to 400F. Line a baking sheet with foil. Toss and/or stir the chopped squash in a bowl with olive oil, cumin, paprika, salt & pepper so the squash is well-covered. Spread the squash out on the lined baking sheet. Bake ~25-35 minutes, stirring occasionally. Remove from oven and set aside.
You can start the soup while the squash is roasting.
Start the soup part by heating olive oil over medium heat in your soup pot. Saute the onion for a few minutes. Add the garlic, then the spices, and cook another minute or two. Add the veg broth*. Turn the heat to high to bring it to a boil, then let it simmer another 10 minutes or so. Remove from the heat**. Add about half the roasted squash. Blend until smooth (either in the pot using an immersion blender, or in a standing blender and then return it to the pot).
Add the coconut milk and stir it in all the way. Add the remaining squash, collards, beans, and any remaining veg broth. Bring it back to a simmer and let cook for another 5-10 minutes or so.
*If you’re using a standing blender, consider the size of your blender when adding the veg broth because everything that’s currently in the pot will go in the blender soon. I did it by adding 4 cups of the veg broth at this stage, then adding the last 2 cups after the blending stage. Add red wine vinegar, soy sauce, salt & pepper, nutritional yeast as desired.
**Again if you’re using a standing blender, you’ll want to let the soup cool before you put it in there. Two tricks for doing this:
1. Pour the soup out of the pot and into a serving bowl to let it cool
2. Stick the pot (or the serving bowl) in the fridge for a bit.