Butternut Squash Soup (In Half An Hour!)

Ingredients

• 1  butternut squash peeled seeded cut into small cubes
• 1 can blackeyed peas 
• 8 servings collard greens cut into small pieces (my choice)
• 8 servings quinoa leftover cooked
• 1 piece kombu 
• 8 servings nutmeg 
• 2 T olive oil 
• 8 servings salt and pepper 
• 32 oz vegetable stock organic for its lack of unnecessary ingredients (I like the Pacifica brand )
• 1 small onion yellow

Equipment

• pot
• blender
• slotted spoon

Directions

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