Butternut Squash Soup (In Half An Hour!)

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 kombu and bring to a boil
4. Reduce heat and simmer until squash is soft (about 15 minutes)
5. Using a slotted spoon, remove squash and puree in blender
6. Return squash to pot and stir in beans and grain
7. Add greens for about five minutes until soft
8. Add nutmeg, sea salt and pepper to taste

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