Butternut Squash Soup (In Half An Hour!)

INSTRUCTIONS

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