Butternut squash soup

Name: Butternut squash soup
Total time: 30 min
Yield: 8 servings
Ingredients: 1 butternut squash; 1 can canned black eyed peas; 8 servings collard greens; 8 servings cooked quinoa; 1 seaweed; 8 servings ground nutmeg; 2 Tbsps olive oil; 8 servings salt and pepper; 32 oz vegetable broth; 1 small yellow onion

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

canned black eyed peas

1 can

collard greens

8 servings

cooked quinoa

8 servings

seaweed

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:

251 kcal

Carbs

42 g

Fat

6 g

Protein

8 g

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