4 cups (1 litre) peeled and cubed butternut squash (about 1 small)

2 cups (500 ml) peeled and cubed potatoes

2 tablespoons (30 ml) maple syrup

1/2 cup (125 ml) chicken broth (approximately)

Salt and pepper

In a saucepan, combine squash and potatoes and cover with cold salted water. Bring to a boil and cook for about 10 minutes or until tender. Drain.

With a potato masher, mash vegetables. Then, with an electric mixer, purée vegetables with maple syrup and broth. Adjust seasoning.

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