This butternut squash puree simmers squash with Granny Smith apple, sweet onion, and warm spices until meltingly tender, then blends silky with ghee and coconut milk. The apple's tartness keeps the sweetness in check while cinnamon and ginger make it taste like autumn. It quietly outshines whatever main course it sits beside.
Butternut Squash Puree
3 tablespoons (45 ml) ghee
½ cup finely chopped sweet onion, such as Spanish, Bermuda or Vidalia
1 clove garlic, peeled and minced
1 pound (454 g) butternut squash, peeled, seeded and cubed
1 large Granny Smith apple, peeled, cored and cut into pieces
½ cup chicken stock
¼ cup unsweetened coconut milk
1 tablespoon (15 ml) freshly squeezed lemon juice
½ teaspoon ground cinnamon
1/8 teaspoon (40 ml) ground ginger
Salt and freshly ground black pepper, to taste
- Melt the ghee in a Dutch oven over medium heat and sauté 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.
Pro Tips
- Buy precut butternut squash to save a pile of time. Peeling and cubing a whole squash is the only real work in this recipe.
- Add the garlic only in the final minute of sauteing the onion. Garlic burns fast in hot ghee and turns the whole pot bitter.
- Keep the Granny Smith apple in the pot. Its tartness is what stops the squash puree from tasting like dessert.
- For a smoky, fiery variation, blend a tablespoon of chipotle pepper into the finished puree.
- Cool the cooked mixture for a few minutes before pureeing, then blend in batches or use an immersion blender right in the pot.
Frequently Asked Questions
Can I use a different apple in the butternut squash puree?
Yes - any favorite variety works. Sweeter apples make the puree sweeter, so keep the lemon juice in to balance it.
Can I make this puree ahead of time?
It reheats beautifully. Store it in the refrigerator for up to 4 days and rewarm gently, loosening it with a splash of stock.
Is butternut squash puree paleo?
It is. The richness comes from ghee and coconut milk instead of dairy, and there is no flour or refined sugar in it.
How do I get a completely smooth puree?
Blend it in batches, filling the blender no more than halfway, or use an immersion blender. Let the mixture cool a few minutes first so it is safer to handle.
Recipe Card
Ingredients
Method
- 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.
- Season with salt and pepper, to taste, and serve.
