Butternut Squash Soup (In Half An Hour!)
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
pot
slotted spoon
blender
Cooking instruction summary:
- In large pot, saute onion in butter, ghee or olive oil until soft
- Add cubed squash and saute for a couple of minutes
- Add vegetable stock and 1 3 inch piece of kombu and bring to a boil
- Reduce heat and simmer until squash is soft (about 15 minutes)
- Using a slotted spoon, remove squash and puree in blender
- Return squash to pot and stir in black-eyed peas and cooked quinoa.
- Add greens for about five minutes until soft
- Add nutmeg, sea salt and pepper to taste
Step by step:
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
Nutrition Information:
covered percent of daily need
