Butternut Squash Soup (In Half An Hour!)

Creamy butternut squash soup, ready in a flash! 😋🧡 So easy, so comforting. 👨‍🍳

1. Let’s Start Here:

Craving a comforting bowl of soup but short on time? This Butternut Squash Soup recipe is your answer! Ready in just half an hour, it's the perfect blend of sweet and savory, offering warmth and nourishment in every spoonful.

2. 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

3. Step by Step:

The process is incredibly straightforward. Sauté the squash with spices until slightly softened, then add the broth and simmer until tender. Finally, blend until smooth and creamy. Season to taste and serve immediately.

Step 1: Sauté the Onion

In a large pot, melt butter, ghee, or heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft. This step develops a flavorful base for the soup.

Step 2: Add and Sauté Squash

Add the cubed squash to the pot with the softened onion. Sauté the squash for a couple of minutes, stirring occasionally, until it begins to lightly brown. This enhances the squash's natural sweetness.

Step 3: Add Stock and Kombu

Pour vegetable stock into the pot, ensuring the squash is mostly covered. Add a 7-8 cm piece of kombu (dried kelp) to the pot. Bring the mixture to a boil, then reduce the heat for simmering.

Step 4: Simmer and Purée

Reduce the heat to low and simmer until the squash is very soft, about 15 minutes. Using a slotted spoon, carefully remove the softened squash from the pot. Transfer the squash to a blender and purée until smooth.

Step 5: Combine with Peas and Quinoa

Return the puréed squash back to the pot with the remaining stock. Stir in cooked black-eyed peas and cooked quinoa. Ensure all ingredients are well combined.

Step 6: Add Greens

Add your choice of greens, such as spinach or kale, to the pot. Cook for about five minutes, or until the greens have wilted and softened. Stir gently to incorporate them evenly into the soup.

Step 7: Season to Taste

Stir in nutmeg, sea salt, and pepper to taste. Adjust the seasoning according to your preference. Taste the soup and add more seasoning if needed for a balanced flavor.

4. Serving Suggestions

Serve this velvety soup hot, garnished with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil. It's delicious on its own or paired with a crusty bread for dipping.

5. Nutrition

Serving size: 8 servings, Calories: 252kcal, Protein: 9g, Fat: 6g, Carbohydrates: 42g, Fiber: 9g, Sugar: 6g, Cholesterol: 0mg, Sodium: 660mg

6. The Tasty Ending:

This Butternut Squash Soup is a quick and easy way to enjoy a healthy and delicious meal. Perfect for busy weeknights, it's a comforting classic that everyone will love. Give it a try and share your creation!