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Ingredients
  • subheading: FOR THE SOUP:
  • 10 cups peeled, seeded, and cubed butternut squash (3 pounds)
  • subheading: 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
  • subheading: FOR THE SAUCE:
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts
  • 1 clove garlic
  • ¼ teaspoon freshly ground black pepper
  • Sea salt
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