Butternut Squash Soup (In Half An Hour!)

Ingredients: 1 butternut squash, peeled, seeded and cut into small cubes,1 can black-eyed peas,Collard greens (my choice), kale, spinach, beet greens, etc. cut into small pieces,Leftover cooked quinoa,1 piece of kombu,Nutmeg,2 T butter, ghee, or olive oil,salt and pepper,1 32 oz. organic vegetable broth (I like the Pacifica brand for its lack of unnecessary ingredients),1-2 small yellow onions, cut up
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

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