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Butternut Squash Puree

January 30, 2013
by Shannon Hepburn

What a treat to have butternut puree already prepared! No peeling, no cooking, no whizzing in the processor. This super fast soup is easy peasy to prepare and can be on your dinner table in half an hour or less.

WHAT I DID WITH IT:

BUTTERNUT SQUASH SOUP

  • 1 two pound bag of butternut puree
  • 1 medium yellow onion, diced
  • olive oil or butter
  • 2 teaspoons peeled and minced (or grated) fresh ginger – those microplane graters work beautifully
  • 1 container of Joe’s Chicken or Vegetable stock
  •  salt
  • freshly ground black pepper
  • optional garnishes: toasted pepitas (pumpkin seeds), dollop of yogurt, splash of cream, any chopped fresh herbs or croutons

In a soup pot set over medium heat pour in 1 or 2 tablespoons of olive oil, or melt the same amount of butter.  Add the diced onion and grated ginger.  Cook until the onions are tender but now browned, 5 to 10 minutes.   Stir in the whole bag of squash puree, stir and season with a few pinches of salt.  Add the chicken or vegetable stock, stirring to combine.  Bring to a simmer and cook for roughly 10 more minutes until the soup has reached your desired consistency.  Taste for salt and freshly ground pepper.

Makes  4 servings

WHAT YOU COULD DO WITH IT:

  • Make maple squash puree: heat puree in a pot, add a splash of maple syrup, a bit of butter, salt & pepper and you’ve got a quick side.
  • Another quick side, this one more savory:  same thing – heat the squash and stir in about 3 tablespoons of goat cheese (more or less to taste).  Season with salt and pepper.  Serve instead of mashed potatoes.
  • And another: heat puree in a pot and stir in orange zest from half an orange, a tablespoon or two of butter, a tablespoon or two of honey and a pinch of cinnamon.  Season to taste with salt and pepper.
  • Make a faux risotto by stirring in a cup and a half of heated puree to an already cooked pot of brown or white rice.  Season with salt, pepper and your choice of cheese – goat, feta, cheddar, parmesan – anything really.
  • Bake winter squash and molasses muffins.  A nice grab & go breakfast muffin.
  • Make pasta with sausage and pumpkin sauce – just sub the butternut puree for the pumpkin.
  • Don’t have that much time?  Do this: Toss heated puree with your choice of cut pasta and cheese for a creamy sauce.  Enrich with a bit of butter or cream and season with a scrape of nutmeg, salt and pepper.
  • And for dessert – how about butternut squash custard?

 EAT WELL AND BE WELL