Butternut Squash Puree Recipe

Name: Butternut Squash Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Cups Butternut Squash, cubed; 1 Red Bell Pepper, chopped; 1 Cup Carrots, chopped; 1 Large Shallot, chopped; 3 Garlic Cloves, chopped; 1 Tbsp. fresh Rosemary, minced; 1 Tbsp. fresh Thyme, minced; 4 Tbsp. Extra Virgin Olive Oil; 3 Cups Chicken Stock (Approx.); 2 Tbsp. Unsalted Butter; 2 Tbsp. Heavy Cream; 1/2 Tsp. Cayenne Pepper; Salt and Pepper (to taste); 4 Tbsp. Honey

Servings: persons

3 Cups Butternut Squash, cubed
1 Red Bell Pepper, chopped
1 Cup Carrots, chopped
1 Large Shallot, chopped
3 Garlic Cloves, chopped
1 Tbsp. fresh Rosemary, minced
1 Tbsp. fresh Thyme, minced
4 Tbsp. Extra Virgin Olive Oil
3 Cups Chicken Stock (Approx.)
2 Tbsp. Unsalted Butter
2 Tbsp. Heavy Cream
1/2 Tsp. Cayenne Pepper
Salt and Pepper (to taste)
4 Tbsp. Honey

1
Heat a large saucepan to med-high heat. Add olive oil and 1 tbsp. butter. When melted, add all veggies and herbs. Add a little salt and pepper. Toss to coat and saute until veggies are slightly soft, about 6 mins.
2
Add chicken stock, just until it covers the bare surface of the veggies.
3
(You may not need all 3 cups of stock.)
4
Bring to boil, then reduce heat and simmer until veggies are soft, about 15 mins.
5
When veggies are soft, puree with an immersion blender or food processor until consistency is smooth and silky.
6
Add honey, butter, cream, and cayenne pepper. Stir until combined. Add more salt and pepper if desired.
7
Can be made 3 days in advance and can be frozen for up to a month.
8
Serve alongside a protien or alone, with crusty bread and freshly torn basil.

1925

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Cups Butternut Squash, cubed, 1 Red Bell Pepper, chopped, 1 Cup Carrots, chopped, 1 Large Shallot, chopped, and more.

Yes, Butternut Squash Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions