Butternut Squash Soup (In Half An Hour!)
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. Try Half-Hour Chili, Half-Hour Chili, and Half-Hour Chili for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 butternut squash
- 1 can black-eyed peas
- 8 servings collard greens
- 8 servings quinoa
- 1 piece kombu
- 8 servings nutmeg
- 2 T olive oil
- 8 servings salt and pepper
- 32 oz vegetable broth
- 1 small onions
Instructions
- 1
In large pot, saute onion in butter, ghee or olive oil until soft
- 2
Add cubed squash and saute for a couple of minutes
- 3
Add vegetable stock and 1 3 inch piece of kombu and bring to a boil
- 4
Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender
- 5
Return squash to pot and stir in black-eyed peas and cooked quinoa.
- 6
Add greens for about five minutes until soft
- 7
Add nutmeg, sea salt and pepper to taste