Butternut squash soup
A quick and budget-friendly butternut squash soup that is gluten-free, dairy-free, lacto-ovo vegetarian, and vegan. Perfect for Autumn events, it is rich in vitamins and minerals. Similar to Half-Hour Chili, this soup is a hit with a Spoonacular score of 95%.
Ingredients
butternut squash
1
canned black eyed peas
1 can
collard greens
8 servings
cooked quinoa
8 servings
seaweed
1
ground nutmeg
8 servings
olive oil
2 Tbsps
salt and pepper
8 servings
vegetable broth
32 oz
yellow onion
1 small
Method
- 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 1 3 inch piece of 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 black-eyed peas and cooked quinoa.
- Add greens for about five minutes until soft
- Add nutmeg, sea salt and pepper to taste
Nutrition:
Carbs
42 g
Fat
6 g
Protein
8 g
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