Butternut Squash Soup (In Half An Hour!)

7 steps · 30 min total

1. 01

   Sauté the Onion

   In a large pot, warm the 2 tablespoons of olive oil (or butter or ghee, if you prefer) over medium heat. Add the small onion, diced, and cook until it's softened and translucent, about 5-7 minutes.
2. 02

   Sauté the Squash

   Stir in the cubed butternut squash and continue to sauté for a couple of minutes, letting it pick up some color.
3. 03

   Add Broth and Kombu

   Pour in the 32 ounces of vegetable broth and add the 1 three-inch piece of kombu. Bring the mixture to a boil.
4. 04

   Simmer and Purée Squash

   Reduce the heat to low and let the soup simmer gently until the squash is completely soft when pierced with a fork, which should take about 15 minutes.

   Carefully remove the tender squash from the pot using a slotted spoon and transfer it to a blender. Purée until smooth, then return the puréed squash to the pot.

5. 05

   Add Peas and Quinoa

   Stir the pureed squash back into the pot with the broth. Add the can of black-eyed peas and the cooked quinoa, stirring to combine.
6. 06

   Stir in Greens

   Add the collard greens to the pot. Cook for about 5 minutes, stirring occasionally, until the greens have wilted and are tender.
7. 07

   Season the Soup

   Finish the soup by stirring in the nutmeg, and season with sea salt and pepper to taste. Give it a good stir and serve warm.