Butternut Squash Soup with Sautéed Green Peas and Pesto Sauce

Butternut Squash Soup with Sautéed Green Peas and Pesto Sauce (Nightshade-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

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

1957g

Ingredients

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

3 pounds (1361g) Squash, Winter, Butternut, Raw

1361g
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1½ cups finely chopped green onions, white and green parts

1.5 cup (150g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw

150g
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1/4 tsp Pinch of freshly ground black pepper

0.5 g (0.5g) Spices, Pepper, Black

0.5g
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2 tablespoons fresh lime juice (from 1 to 2 limes)

2 tbsp (30g) Lime Juice, Raw

30g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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2 cups fresh or frozen green peas

2 cup (290g) Peas, Green, Raw

290g
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¼ teaspoon freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1 clove garlic

1 clove (3g) Garlic, Raw

3g
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¼ cup pine nuts

0.25 cup (34g) Nuts, Pine Nuts, Dried

34g
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2 cups packed fresh basil leaves

2 cup (85g) Basil, Fresh

85g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g