Zubereitung

1. 1

   In large pot, saute onion in butter, ghee or olive oil until soft

2. 2

   Add cubed squash and saute for a couple of minutes

3. 3

   Add vegetable stock and 1 3 inch piece of kombu and bring to a boil

4. 4

   Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender

5. 5

   Return squash to pot and stir in black-eyed peas and cooked quinoa.

6. 6

   Add greens for about five minutes until soft

7. 7

   Add nutmeg, sea salt and pepper to taste