Butternut Squash Soup (In Half An Hour!)
Basic Information
- Servings: 8
- Ready in: 30 minutes
- Preparation time: -
- Cooking time: -
- Rating: 95.78
- Health score: 86.00
- Weight Watcher points: 6.00
Summary
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.
Ingredients
butternut squash1
black-eyed peas1 can
collard greens8 servings
quinoa8 servings
kombu1 piece
nutmeg8 servings
olive oil2 T
salt and pepper8 servings
vegetable broth32 oz
onions1 small
Instructions
Step 1
In large pot, saute onion in butter, ghee or olive oil until soft
Step 2
Add cubed squash and saute for a couple of minutes
Step 3
Add vegetable stock and 1 3 inch piece of kombu and bring to a boil
Step 4
Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender
Step 5
Return squash to pot and stir in black-eyed peas and cooked quinoa.
Step 6
Add greens for about five minutes until soft
Step 7
Add nutmeg, sea salt and pepper to taste
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter