Butternut Squash Soup (In Half An Hour!)

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