Butternut Squash Soup with Sautéed Green Peas and Pesto Sauce (Gluten-Free Recipe Analysis)
This butternut squash soup is so good, even if you only have time to make one of the two beautiful and tasty toppings.
Full recipe at www.forksoverknives.com
Serving
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
10 cups peeled, seeded, and cubed butternut squash (3 pounds)
3 pounds (1361g) Squash, Winter, Butternut, Raw
1½ cups finely chopped green onions, white and green parts
1.5 cup (150g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw
1/4 tsp Pinch of freshly ground black pepper
0.5 g (0.5g) Spices, Pepper, Black
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 tbsp (30g) Lime Juice, Raw
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
2 cups fresh or frozen green peas
2 cup (290g) Peas, Green, Raw
¼ teaspoon freshly ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black
1 clove garlic
1 clove (3g) Garlic, Raw
¼ cup pine nuts
0.25 cup (34g) Nuts, Pine Nuts, Dried
2 cups packed fresh basil leaves
2 cup (85g) Basil, Fresh
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table