Butternut Squash Soup (In Half An Hour!) Recipe - Quick, Healthy & Ready in 30 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

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