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Butternut Squash and Carrot Purée with Maple Syrup

4.1

(54)

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Butternut Squash and Carrot Purée with Maple SyrupMark Thomas

Colorful and slightly sweet, this puree is perfect for Thanksgiving.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

4 tablespoons (1/2 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Preparation

  1. Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

TagsSoupSoup/StewButternut SquashSquashVegetableCarrotRoot VegetableSideDinnerVegetarianGluten FreeNut FreeMake AheadFood ProcessorFallBon Appétit
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