Butternut Squash Puree Recipe

Time45m

Serves4

Make Butternut Squash Puree Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peeling and Chopping the Squash
Start by peeling the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Then, chop the squash into 1-inch cubes.
2
Preparing the Garlic
Peel the garlic cloves and leave them whole.

3
Cooking the Squash and Garlic
In a large pot, add the chopped butternut squash, whole garlic cloves, and vegetable broth. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the squash is tender.

4
Pureeing the Mixture
Once the squash is tender, remove the pot from heat. Using a slotted spoon, transfer the squash and garlic to a blender. Add the olive oil and blend until smooth. You may need to add some of the cooking broth to achieve your desired consistency.

5
Seasoning the Puree
Return the puree to the pot over low heat. Stir in salt, black pepper, nutmeg, and cinnamon. Adjust the seasoning to taste, and heat through before serving.