Butternut Squash Soup

Ingredients

• •1 butternut squash
• •1 can black-eyed peas
• •collard greens
• •quinoa
• •1 piece kombu
• •nutmeg
• •2 tbsp olive oil
• •salt
• •pepper
• •32 oz vegetable broth
• •1 small onion

Method

Adapted from foodista.com

1. 1Cook the quinoa in a small saucepan with twice its volume of water, covered, at a simmer until tender, about 15 minutes.
2. 2In large pot, saute onion in butter, ghee or olive oil until soft.
3. 3Add cubed squash.
4. 4Saute for a couple of minutes.
5. 5Add vegetable stock and 1 3 inch piece of kombu.
6. 6Bring to a boil.
7. 7Reduce heat and simmer until squash is soft (about 15 minutes).
8. 8Using a slotted spoon, remove squash and puree in blender.
9. 9Return squash to pot and stir in black-eyed peas and cooked quinoa.
10. 10Add greens for about five minutes until soft.
11. 11Add nutmeg, sea salt and pepper to taste.