Puree Of Butternut Squash Recipe

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Ingredients:

Serving

2 medium butternut squash cut in half lengthwise and seeded
3 cups chicken broth
3 tbsp vegetable oil
2 cups minced white onion
1/2 cup peeled minced fresh ginger
1/3 cup heavy cream
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Preheat oven to 400.
Place squash cut side down in bottom of a roasting pan.
Add 1 cup chicken broth to pan and cook 50 minutes.
Let squash cool slightly then scoop out flesh away from skin and reserve flesh.
In medium skillet heat the oil over medium high heat.
When hot add onion and ginger then cook until soft and golden about 10 minutes.
Add onion mixture to cooked squash and puree in bowl of a food processor.
As squash is pureeing add enough of the remaining chicken stock to create a smooth mixture.
Stir in heavy cream and season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.21 Kcal (725 kJ)
Calories from fat	125.92 Kcal
		% Daily Value*
Total Fat	13.99g	22%
Cholesterol	13.56mg	5%
Sodium	799mg	33%
Potassium	318.88mg	7%
Total Carbs	9.84g	3%
Sugars	3.44g	14%
Dietary Fiber	1.91g	8%
Protein	1.27g	3%
Vitamin C	18.6mg	31%
Iron	0.1mg	1%
Calcium	38.7mg	4%

Amount Per 100 g
Calories	59.93 Kcal (251 kJ)
Calories from fat	43.57 Kcal
		% Daily Value*
Total Fat	4.84g	22%
Cholesterol	4.69mg	5%
Sodium	276.46mg	33%
Potassium	110.33mg	7%
Total Carbs	3.41g	3%
Sugars	1.19g	14%
Dietary Fiber	0.66g	8%
Protein	0.44g	3%
Vitamin C	6.4mg	31%
Iron	0.1mg	1%
Calcium	13.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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