Fall Squash Soup (With Mushrooms and Greens)

1. Line the bottom of a large pot with canola oil and turn the heat onto high. Wait 1 to 2 minutes for the oil to heat up, then toss in the onions. Stir them around for 3 to 5 minutes, then toss in the garlic. Stir the onion mixture around for about 1 to 2 minutes, then throw in the butternut squash.
2. Stir everything around for 4 to 5 minutes, throw in the acorn squash, and stir everything around for another 3 to 4 minutes. Once the squash starts to get a little soft, pour in just enough broth to cover all squash, and bring the mixture to a boil.
3. Once the mixture starts boiling, turn the heat down and bring the mixture to a simmer. Simmer and stir the mixture until the squash becomes soft enough to easily smash. Add the salt and pepper. At this point, take the mixture off the heat, and prepare a blender.
4. Scoop the chunks of squash out of the broth and place them in the blender, blend until smooth, and return to pot. Do this until there are no chunks of squash left. Return the pot to the burner and bring to a simmer, then throw in the mushrooms.
5. Let it simmer for 4 to 5 minutes, stirring the mixture every now and then so that the bottom doesn’t burn. Once the mushrooms are cooked, turn the burner off, but don’t take the soup off of the burner. Throw in the greens and mix well; the residual heat of the soup will cook the greens but won’t over cook them!
This soup goes really well with sandwiches! If you don't have time to heat the soup up, it's good cold! (Guess that makes this a summer and fall thing). You will also notice I didn't list any spices; this is partly because I wanted to preserve the flavor of the squash, mushrooms, and greens, but really you can put whatever spices you want in it. I hope your cooking adventures are great and plentiful!
Source of recipe: This is my own recipe, and is posted to my awesome vegan blog that I co-write with my friend: http://www.aveganblarg.com/