Butternut Squash Soup (In Half An Hour!)

Directions

1. 1
   In large pot, saute onion in butter, ghee or olive oil until soft
2. 2
   Add cubed squash and saute for a couple of minutes
3. 3
   Add vegetable stock and 1 3 inch piece of kombu and bring to a boil
4. 4
   Reduce heat and simmer until squash is soft (about 15 minutes)Using a slotted spoon, remove squash and puree in blender
5. 5
   Return squash to pot and stir in black-eyed peas and cooked quinoa.
6. 6
   Add greens for about five minutes until soft
7. 7
   Add nutmeg, sea salt and pepper to taste