Butternut Squash Purée

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Comfort food at its best. Butternut squash is a good source of beta-carotene and is loaded with vitamin A.

Difficulty: Easy

Hands-on: 10 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 1 Tbsp. butter
  • 2 cups skinned, seeded, and cubed butternut squash (about ¾" cubes)
  • Salt, to taste
  • Freshly cracked pepper
  • ½ cup vegetable stock
  • ½ cup heavy cream
  • ¼ cup sliced almonds
  • Freshly grated nutmeg, to taste

Directions

  • Melt the butter in a medium-sized saucepan over medium-high heat.
  • Add the squash, salt, and pepper; cook, stirring occasionally, for about 5 minutes.
  • Add the stock and bring to a simmer; cover and cook until the squash is tender, about 15 to 18 minutes.
  • Use an electric mixer to whip the squash. Drizzle in the heavy cream while mixing until it is the consistency of a thick soup.
  • Transfer to a serving bowl and top with almonds and nutmeg. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. butter
  • 2 cups skinned, seeded, and cubed butternut squash (about ¾" cubes)
  • Salt, to taste
  • Freshly cracked pepper
  • ½ cup vegetable stock
  • ½ cup heavy cream
  • ¼ cup sliced almonds
  • Freshly grated nutmeg, to taste

Directions

  • Melt the butter in a medium-sized saucepan over medium-high heat.
  • Add the squash, salt, and pepper; cook, stirring occasionally, for about 5 minutes.
  • Add the stock and bring to a simmer; cover and cook until the squash is tender, about 15 to 18 minutes.
  • Use an electric mixer to whip the squash. Drizzle in the heavy cream while mixing until it is the consistency of a thick soup.
  • Transfer to a serving bowl and top with almonds and nutmeg. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat17g
Saturated Fat9g
Cholesterol40mg
Sodium45mg
Total Carbohydrate9g
Dietary Fiber3g
Sugars3g
Protein3g