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
- 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
- Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender
- Return squash to pot and stir in black-eyed peas and cooked quinoa.
- Add greens for about five minutes until soft
- Add nutmeg, sea salt and pepper to taste