Butternut Squash and Carrot Puree with Ginger

Soup

 

Butternut Squash and Carrot PureeIngredients

  • 3 lb. butternut squash, peeled, seeded and cut into 1” dice
  • 1 lb. carrots, peeled and cut into 1” dice
  • 1 tsp. ground ginger
  • 2 tsp. maple syrup
  • 3 tbsp. butter substitute
  • 2 tbsp. olive oil
  • Freshly ground black pepper

Instructions

  1. Steam or boil the squash and carrots until tender.
  2. In a food processor fitted with the metal blade, combine the cooked vegetables with the ginger, maple syrup, butter substitute, olive oil and pepper. Process until pureed, scraping down the sides of the work bowl as needed.
  3. Taste for seasonings.
  4. Transfer to a serving bowl and serve immediately.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.