This butternut squash soup is so good, even if you only have time to make one of the two beautiful and tasty toppings. However, I highly recommend that you make both whenever possible, so you can fully enjoy the flavors and textural contrasts of the mildly sweet, silky-smooth soup; the tangy peas-and-green-onion topping; and the grassy, nutty, bright taste of the fresh pesto. The combination transforms three simple parts into a deliciously complex whole.

From The Forks Over Knives Plan

Find this recipe and more in the Forks Over Knives Recipe App.

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

Instructions

  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. 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.
  2. 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.
  3. 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. 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.
  4. 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.
  5. 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.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap