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