[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_imageframe image_id=”1282|full” max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://sevalife.net/wp-content/uploads/2020/01/butternut-squash-soup-with-sauteed-green-peas-and-pesto-sauce.jpg[/fusion_imageframe][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”20px” bottom_margin=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]

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

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