Butternut Squash Soup (In Half An Hour!)

Name: Butternut Squash Soup (In Half An Hour!)
Total time: 30 min
Yield: 8 servings
Ingredients: 1 butternut squash, peeled, seeded and cut into small cubes; 1 can black-eyed peas; Collard greens (my choice), kale, spinach, beet greens, etc. cut into small pieces; Leftover cooked quinoa; 1 piece of kombu; Nutmeg; 2 T butter, ghee, or olive oil; salt and pepper; 1 32 oz. organic vegetable broth (I like the Pacifica brand for its lack of unnecessary ingredients); 1-2 small yellow onions, cut up

Butternut Squash Soup (In Half An Hour!) requires about 30 minutes from start to finish. For $1.25 per serving, you get a hor d'oeuvre that serves 8.

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Cook time

30 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

252 kcal

Calories

9 g

Protein

6 g

Fat

42 g

Carbs

Ingredients

For 8 servings

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Instructions

1
In large pot, saute onion in butter, ghee or olive oil until soft
2
Add cubed squash and saute for a couple of minutes
3
Add vegetable stock and 1 3 inch piece of kombu and bring to a boil
4
Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender
5
Return squash to pot and stir in black-eyed peas and cooked quinoa.
6
Add greens for about five minutes until soft
7
Add nutmeg, sea salt and pepper to taste