Prep 5 mins
Cook 15 mins
This easy recipe lends itself to the interpretation of whatever produce you have on hand. Acorn, buttercup, and butternut squash are particularly delicious varieties to use in this puree. Try using sweet potatoes for a slightly different taste and texture.
- 1 lb orange squash, peeled and cubed peeled and cubed or 1 lb yellow squash, peeled and cubed
- 2 garlic cloves, pressed
- 2⁄3 cup chicken stock
- 4 tablespoons heavy cream
- 2 teaspoons butter
- In a saucepan over medium heat, bring the squash, garlic, and chicken stock to a simmer.
- Cover and cook for 10-14 minutes, until the squash is tender.
- Using a food processor, puree the garlic-squash mixture with the cream and butter.
- Serve hot.
This was very tasty! I used a kabocha squash, which is fairly sweet. I needed to use more broth than called for to simmer the squash, most of which I drained off afterwards before pureeing. The butter and cream added a very smooth, rich texture without covering the basic flavor of the squash. A nice, basic recipe that I'll use again.