Butternut Squash Soup (In Half An Hour!)

Ready in : 30 mins

Butternut Squash Soup (In Half An Hour!) requires about 30 minutes from start to finish. For $1.25 per serving, you get a hor d'oeuvre that serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 252 calories, 9g of protein, and 6g of fat per serving. It will be a hit at your Autumn event. 5 people have made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up salt and pepper, black-eyed peas, collard greens, and a few other things to make it today. With a spoonacular score of 95%, this dish is great.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

butternut squash

1

black-eyed peas

1 can

collard greens

8 servings

quinoa

8 servings

kombu

1 piece

nutmeg

8 servings

olive oil

2 T

salt and pepper

8 servings

vegetable broth

32 oz

onions

1 small

Cooking in Steps

1
In large pot, saute onion in butter, ghee or olive oil until soft

olive oil

butter

onion

ghee

pot
2
Add cubed squash and saute for a couple of minutes

squash
3
Add vegetable stock and 1 3 inch piece of kombu and bring to a boil

vegetable stock

kombu
4
Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender

squash

slotted spoon

blender
5
Return squash to pot and stir in black-eyed peas and cooked quinoa.

cooked quinoa

squash

peas

pot
6
Add greens for about five minutes until soft

greens
7
Add nutmeg, sea salt and pepper to taste

salt and pepper

nutmeg