Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
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
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
Return squash to pot and stir in black-eyed peas and cooked quinoa.
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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