Butternut Squash Soup (In Half An Hour!)

• butternut squash1
• black-eyed peas1 can
• collard greens8 servings
• quinoa8 servings
• kombu1 piece
• nutmeg8 servings
• olive oil2 T
• salt and pepper8 servings
• vegetable broth32 oz
• onions1 small

Instructions

1. 1

   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.

2. 2

   Add greens for about five minutes until soft Add nutmeg, sea salt and pepper to taste