Butternut Squash Soup - Forks Over Knives

Ingredients

• 10 cups peeled, seeded, and cubed butternut squash (3 pounds)
• 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
• 2 cups packed fresh basil leaves
• ¼ cup pine nuts
• 1 clove garlic
• ¼ teaspoon freshly ground black pepper