Butternut Squash Puree
3 tablespoons ghee
ВЅ cup finely chopped sweet onion, such as Spanish, Bermuda or Vidalia
1 clove garlic, peeled and minced
1 pound butternut squash, peeled, seeded and cubed
1 large Granny Smith apple, peeled, cored and cut into pieces
ВЅ cup chicken stock
Вј cup unsweetened coconut milk
1 tablespoon freshly squeezed lemon juice
ВЅ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
- Melt the ghee in a Dutch oven over medium heat and sautГ© the onions for about 5 minutes, adding the garlic in the last minute.
- Stir in the squash, reduce the heat to low and cook, covered, for another 5 minutes.
- Add the apples, chicken stock, coconut milk, lemon juice, cinnamon, ginger, and salt and pepper; cover and simmer for 10 more minutes.
- Uncover and cool for a few minutes.
- Puree with an immersion blender, or transfer the squash mixture to a food processor or blender and
puree in batches. - Season with salt and pepper, to taste, and serve.
NOTE: Buy precut butternut squash to save time.
VARIATIONS: Use your favorite apple variety instead of Granny Smith. You can also add a tablespoon of chipotle pepper to the puree for a smoky/fiery flavor.
