Basic Butternut Squash Puree/Soup
When I'm feeling like I need some comfort food, this is one of my go-to creations. It's super simple, fairly quick, and really more of a guideline than an actual recipe.
I find the way it turns out depends on the exact size and quality of the squash - if the meat of the squash is more yellow than orange, it tends to be more bitter, whereas an oranger (is that a word?) squash turns out sweeter and more delicious.
Personally, I prefer making it thicker so it resembles mashed potatoes, but I've also made it into a soup. In any case, I've made it for special occasions a couple of times and it's had great reviews!
1 butternut squash, with seeds removed and cut into 1" cubes (I don't peel it because I can't be bothered and with a good blender you can't even tell).
About 500mL chicken broth (ideally home made). I've also just used water in a pinch and it still turns out pretty well.
Sea salt & pepper to taste
1-2 Tbsp coconut oil or avocado oil
Extra water or chicken broth as needed
Place the cubed squash into a medium to large pot, and add chicken broth. I also usually add some salt and pepper at this point, being careful not to go overboard on the salt.
Heat on the stove at medium heat for about 10-15 minutes, until a fork will easily go through the squash.
Add oil and allow to melt.
Remove the pot from heat.
Transfer the squash mixture to a blender, in multiple batches if needed, and blend until smooth. Add extra water if needed, using more liquid if you want a soup texture, and less if you want a puree.
Add salt and pepper to taste.
Enjoy warm as a soup or as a side dish.