Best Pureed Butternut Squash Recipes

PUREED BUTTERNUT SQUASH SOUP

Steps:

• In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

PUREED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
• Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

EASY PUREED BUTTERNUT SQUASH SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

PUREED SQUASH BUTTERNUT, ACORN ANY HARD WINTER SQUASH!

Steps:

• Preheat oven to 350.
• Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
• Remove from oven and let cool to handle.
• Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
• Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
• Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

PUREED BUTTERNUT SQUASH

Steps:

• Cut the squash into 2-inch chunks and place in a large pot. Add water to just cover and place over high heat. Cook until the squash is just barely tender, 25 to 40 minutes. (Do not overcook or the squash will become watery.) Drain well.
• Transfer the squash to a bowl and use an electric mixer to beat until smooth. Beat in the butter. Beat in the sugar. Season to taste with salt and pepper and stir in the nutmeg.

PURéED BUTTERNUT SQUASH SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Cook the onion until fragrant, about 2 minutes. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce the heat. Simmer until the squash is tender, about 20 minutes.
• Purée the soup in two batches. Stir in the orange juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
• Preheat the oven to 350°F. In a medium bowl, combine all the ingredients and toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
• When blending hot foods, allow the heat to escape to prevent spattering. Remove the cap from the hole of the blender's lid, and cover the hole with a dish towel while blending.

SENATOR AL FRANKEN'S: WIFE FRANNI'S PUREED BUTTERNUT SQUASH

Steps:

• 1. 1. Bring the butternut squash chunks to boil in a saucepan. 2. Turn the heat down to medium, and let cook until the squash is tender, approximately ten to fifteen minutes. 3. Drain the squash, and mash with a masher or a hand mixer. 4. Add the butter and salt and pepper to taste.

PUREED BUTTERNUT SQUASH WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Place butternut squash, cut-sides up, on the prepared baking sheet.
• Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
• Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
• Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
• Remove from the heat and mix in spaghetti squash.
• Ladle into bowls and sprinkle each serving with bread crumbs.