One of my favorite things to eat when it is chilly outside is a warm cup of soup. While living in downtown Salt Lake City my husband and I often frequented a wonderful soup place called Big City Soups, it was there that I had Butternut Squash Puree for the first time. It was love at first taste. I had to find a good recipe and after much searching found the one below via the Food Network. I hope you love it as much as I do.
Butternut Squash Puree
- 2 butternut squash (about 1 pound each)
- 4 tablespoons softened butter, divided
- Salt and pepper, to taste
- 1 orange, zested
- 3 tablespoons orange blossom honey
- Pinch ground cinnamon
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper.
Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor.
Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon, pulse a few times to incorporate.
recipe courtesy of: Food Network
picture courtesy of: My Baking Addiction