greens and beans squash soup

Ingredients

• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 5 cups coarsely chopped collard greens, stemmed
• 2 cups chopped onion
• 1 cup chopped carrot
• 2 teaspoons minced garlic
• 4 cups diced butternut squash
• 6 cups chicken broth
• 28 ounces can diced tomatoes
• 1/4 teaspoon chipotle pepper, minced fine (can be canned)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cans pinto beans rinsed and drained