Butternut squash soup
Gluten free
Dairy free
Vegetarian
Vegan

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

butternut squash

1

canned black eyed peas

canned black eyed peas

1 can

collard greens

collard greens

8 servings

cooked quinoa

cooked quinoa

8 servings

seaweed

seaweed

1

ground nutmeg

ground nutmeg

8 servings

olive oil

olive oil

2 Tbsps

salt and pepper

salt and pepper

8 servings

vegetable broth

vegetable broth

907.18 g

yellow onion

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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