Makes about 7 cups

Ready In: 30 Minutes

Ingredients:

FOR THE SOUP:

10 cups peeled, seeded, and cubed butternut squash (3 pounds)

FOR THE TOPPING:

  • 2 cups fresh or frozen green peas
  • 1½ cups finely chopped green onions, white and green parts
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • Pinch of freshly ground black pepper
  • Sea salt

FOR THE SAUCE:

  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts
  • 1 clove garlic
  • ¼ teaspoon freshly ground black pepper
  • Sea salt

Directions:

  1. To make the soup, place the squash in a large sauté pan with a lid and add 2 cups water. Bring to a boil over high heat. Reduce the heat to medium, cover the pan, and simmer until the squash is soft, about 20 minutes.
  2. Remove from the heat and let cool; do not drain. Transfer the squash and its cooking water to a blender or food processor and blend until smooth. Set aside.
  3. Meanwhile, to make the topping, bring a small saucepan of water to a boil. Add the peas and boil until very tender, 5 to 7 minutes. Drain the peas and let cool.
  4. Cook the green onions and 2 to 3 tablespoons of water in a sauté pan over medium heat, until they are tender and the water has evaporated, about 5 minutes.
  5. Add the peas, lime juice, and pepper, and salt to taste. Cook, stirring, until the ingredients are blended and warmed through, about 2 minutes. Taste and adjust the seasoning. Set aside.
  6. To make the sauce, place the basil, pine nuts, garlic, pepper, and salt to taste in a blender or food processor, and blend until smooth. Transfer to a small dish and stir in 1 or 2 tablespoons of water to make a creamy paste.
  7. When ready to serve, warm the soup until hot and ladle it into bowls. Top each serving with a spoonful of the sautéed green pea mixture, and garnish with a spoonful of the pesto sauce. Serve hot.

Source: The Forks Over Knives Plan

Photo by: LA Food Photography