Butternut Squash Soup (In Half An Hour!)

Name: Butternut Squash Soup (In Half An Hour!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 piece Butternut Squash (1 butternut squash, peeled, seeded and cut into small cubes); 1 can Green Peas (1 can black-eyed peas); 0 pieces Collard Greens (Collard greens (my choice), kale, spinach, beet greens, etc. cut into small pieces); 0 pieces Quinoa (Leftover cooked quinoa); 1 piece Kelp (1 piece of kombu); 0 pieces Nutmeg (Nutmeg); 2 tbsp Olive Oil (2 T butter, ghee, or olive oil); 0 pieces Salt and Pepper (salt and pepper); 32 oz Stock (1 32 oz. organic vegetable broth (I like the Pacifica brand for its lack of unnecessary ingredients)); 1 piece Yellow Onion (1-2 small yellow onions, cut up)

40 minMediterranean

Servings8

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Gluten Free
Dairy Free
Pescatarian

Steps

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