Butternut Squash Purée

Butternut Squash Purée

Nov 17 2016


25-30 mn

Serves 5-6

I love playing around with vegetables and turn them into soups or purées. I find it easier sometimes to get my kids to eat them! This week I tried a butternut squash purée and thought it would be perfect as a Thanksgiving side dish! Easy to prepare, delicious and perfect combination with a turkey.


  • 2 lbs of butternut squash, peeled, seeds removed and chopped
  • 3 tbsp of butter
  • 1 1/2 cup of vegetable stock (water works as well)
  • 1/4 tsp of nutmeg
  • Salt and pepper to taste
  • 2 tbsp of olive oil


Cook the chopped veggies in a pot with the stock for 15-20 minutes until very tender. Drain and keep some of the liquid. Place the veggies in a food processor while still warm and process with the butter, 1 tsp of salt,1/2 tsp of pepper and the nutmeg for 2-3 minutes. Depending on how you want to consistency add some of the cooking liquid, I added 1-2 tbsp and 1 tbsp of olive oil and it was perfect and smooth.

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