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Butternut Squash Puree – butternut squash puree
Stav Kogan

Butternut Squash Puree

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Servings: 4 servings
Calories: 145
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp ghee
  • ½ cup finely chopped sweet onion, such as Spanish, Bermuda or Vidalia
  • 1 clove garlic, peeled and minced
  • 1 lb 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 tbsp freshly squeezed lemon juice
  • ½ tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 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.
  • Uncover and cool for a few minutes.
  • Puree with an immersion blender, or transfer the squash mixture to a food processor or blender and

Method
 

  1. Stir in the squash, reduce the heat to low and cook, covered, for another 5 minutes.
  2. Add the apples, chicken stock, coconut milk, lemon juice, cinnamon, ginger, and salt and pepper; cover and simmer for 10 more minutes.
  3. Season with salt and pepper, to taste, and serve.

Nutrition

Calories: 145kcalCarbohydrates: 14gProtein: 1gFat: 9g

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