Butternut Squash is a great well-balanced food that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and contains beta-carotene, magnesium, manganese, calcium and potassium. In other words, not only does it taste awesome, its also great for you. I've had one sitting around the apartment for awhile (you can actually see him in my Fall decor on the bookshelf), so I figured it was about time that I cooked him up and what better way than a creamy, flavourful Roasted Butternut Squash Purée to warm up on these cold winter days.
What you'll need:
- 1 Butternut Squash
- 1 tbsp Olive Oil
- 2-3 cups Vegetable or Chicken Broth
- 1 Tbsp. Butter
- 1 cup Onion, finely diced
- 3-4 cloves Garlic, crushed
- 4 lbs Potatoes, diced
- Salt and Pepper
- Dash of Cayenne
- 1/2 tsp of Cumin
- 1/2 tsp Sage
Preheat oven to 400° F. Cut butternut squash lengthwise, cut off top and remove seeds.
Brush insides of squash halves with olive oil. I'm usually not a fan of silicon products, but I am loving these little brushes. Super easy to clean and work just as well as the old bristle style ones.
Season with salt and pepper.
Place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.
Dice the potatoes and boil in salted water until soft. Obviously this is not all 4lbs of potato that I chopped, but I almost forgot to take a picture of them as I was dumping them in the pot so these are the survivors.
In the meantime, finely dice the onion.
Crush the garlic. I love this garlic press, but it was given to me by a man, with man-sized hands and strength, who didn't really think about how small my hands would be in proportion to the incredible large handles. Takes all my feeble strength to press each clove, but at least it looks nice, right?
In a large saucepan, melt the butter and add onion and garlic. Cook until the onion is softened.
When the squash is cooked, remove from the oven and spoon out the softened flesh into the pot, discarding the squash skin. This is so good that I could eat it just like this, with maybe a little brown sugar sprinkled on top. Yum.
Drain the potatoes and add to the pot. Add enough chicken stock to the saucepan to cover the squash by about an inch. Return to heat and bring to a boil. Add salt, pepper, cayenne, cumin and sage.
Reduce heat and simmer for about 20 minutes or under the vegetables are super tender.
Purée all ingredients in a food processor, using broth as needed to create the texture you prefer. More liquid will produce a soup versus a purée. I did this in several patches with my little mini chop.
Return the purée to the pot and add in as much or as little broth until you reach your desired consitency. Taste and season with salt and pepper if needed. I like to leave my purée a little chunky like this.
Serve this purée by itself or as a sidedish. I like to pack this up to take to work and then just stir in a little water and microwave it. Hot healthy homemade soup in no time.