Over the holidays, it is normal to indulge in all the foods you love to eat. This soup is a perfect detoxifying agent for all those sinful delights you have devoured. Vegan-friendly!

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  • Preparation Time

    15 minutes

  • Cooking Time

    40 minutes

  • Difficulty Rating


  • Serves



  1. 1 cup / 208 g dried and soaked mung beans, preferably sprouted
  2. 2 cups / 280 g butternut squash or pumpkin, raw, diced
  3. 2 cups / 72 g collard greens, raw, chopped
  4. 1 medium white/yellow onion, diced
  5. 1 Tbsp. / 14 g coconut oil
  6. 3 cloves fresh garlic, minced or 1 tsp. / 5 g granulated garlic powder
  7. 1 Tbsp. / 6 g ginger root, minced or 1 tsp. / 6 g dried ginger powder
  8. 1 tsp. / 3 g hot chili pepper, minced
  9. 6 cups / 1440 ml water


  1. In a colander, rinse the mung beans under cold running water. Drain well and set aside.
  2. In a large lidded pot, warm the coconut oil over medium heat.
  3. Add the garlic and sauté for a few seconds; add the onion and ginger followed by the chili pepper, stirring after each addition.
  4. Pour in the water and turn the heat up to high. Boil for about 5 minutes.
  5. Stir in the mung beans, reduce the heat, cover and simmer for approximately 20 minutes before adding the diced squash.
  6. Increase the heat to medium-high, and cook for 10 minutes more or until the squash becomes tender.
  7. Stir in the collard greens, cover, and turn off the heat. Allow the greens to wilt to taste before serving.

Serving Size: 1½ cup / 340 ml

Exchanges per Serving: 1½ Carb, ¾ Protein, 0 Fat

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Comments 29

  1. I made this soup yesterday. It is very different from our traditional butternut squash soup. I love all the flavors but it was a bit too bland for me. I jazzed it up with “Vindaloo” seasoning from Penzeys Spices which did the trick. Yummy.

  2. This is supposed to be soup? Mine is very thick – once again I wonder if the beans are supposed to be cooked or dry. I thought for this recipe they would be dry, since they are cooked so long, but maybe I was wrong. Mine also doesn’t look white like the picture – is the picture actually of this soup?

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