Butternut Squash Purée

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

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. butter
  • 2 cups skinned, seeded, and cubed butternut squash (3⁄4-inch cubes)
  • Salt, to taste
  • Freshly cracked pepper
  • 1⁄2 cup vegetable stock
  • 1⁄2 cup heavy cream
  • 1⁄4 cup sliced almonds
  • Freshly grated nutmeg, to taste


  • 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.