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Butternut Squash Soup (In Half An Hour!)

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.25

$1.25 per serving

5 people like this recipe

5 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

8 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:96%

Spoonacular Score: 96%

 

Butternut Squash Soup (In Half An Hour!) might be just the soup you are searching for. This recipe serves 8 and costs $1.26 per serving. One serving contains 254 calories, 9g of protein, and 6g of fat. 5 people have made this recipe and would make it again. It is perfect for Autumn. A mixture of onions, quinoa, collard greens, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Try Half-Hour Chili, Half-hour Chicken Gumbo, and Meatless Monday: Half-Hour Veggie Chili for similar recipes.

Ingredients

Servings:
1
1  butternut squash
butternut squash
1 can
1 can canned black-eyed peas
canned black-eyed peas
some
some collard greens
collard greens
some
some cooked quinoa
cooked quinoa
1
1  kombu
kombu
some
some nutmeg
nutmeg
28 Tbsps
28 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
32 oz
32 oz vegetable broth
vegetable broth
1 small
1 small yellow onions
yellow onions
1  butternut squash
1
butternut squash
1 can canned black-eyed peas
1 can
canned black-eyed peas
some collard greens
some
collard greens
some cooked quinoa
some
cooked quinoa
1  kombu
1
kombu
some nutmeg
some
nutmeg
28 Tbsps olive oil
28 Tbsps
olive oil
some salt and pepper
some
salt and pepper
32 oz vegetable broth
32 oz
vegetable broth
1 small yellow onions
1 small
yellow onions

Equipment

slotted spoon
slotted spoon
blender
blender
pot
pot
slotted spoon
slotted spoon
blender
blender
pot
pot


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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
1 butternut squash
1 can canned black-eyed peas
some collard greens
some cooked quinoa
1 kombu
some nutmeg
2 tablespoons olive oil
32 ounces vegetable broth
1 small yellow onions
Price
$1.65
$0.45
$0.95
$2.11
$0.21
$1.18
$0.33
$2.92
$0.15
$9.96

Tips

Health Tips

  • When buying canned beans, look for the label "no salt added" to cut down on unnecessary sodium. You can also give your regular canned beans a good rinse to remove some of the salt!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Seaweed for cooking can be found in Asian markets or on Amazon.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
251 Calories
8g Protein
6g Total Fat
42g Carbs
87% Health Score
Limit These
Calories
251
13%

Fat
6g
10%

  Saturated Fat
1g
8%

Carbohydrates
42g
14%

  Sugar
5g
7%

Cholesterol
0.0mg
0%

Sodium
666mg
29%

Get Enough Of These
Protein
8g
17%

Vitamin A
12025IU
241%

Vitamin K
161µg
154%

Manganese
1mg
61%

Folate
179µg
45%

Vitamin C
33mg
40%

Fiber
8g
34%

Magnesium
122mg
31%

Phosphorus
236mg
24%

Vitamin E
3mg
22%

Potassium
672mg
19%

Vitamin B1
0.29mg
19%

Copper
0.37mg
19%

Vitamin B6
0.36mg
18%

Iron
3mg
17%

Calcium
158mg
16%

Zinc
1mg
11%

Vitamin B2
0.19mg
11%

Vitamin B3
1mg
10%

Selenium
4µg
6%

Vitamin B5
0.61mg
6%

covered percent of daily need

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