1 1/2 cups (375 ml) butternut squash, peeled and cubed

1 shallot, chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) olive oil

2 cups (500 ml) chicken broth

2 tablespoons (30 ml) Dijon mustard

Salt and pepper

In a saucepan, cook the squash, shallots and garlic gently in the oil for about 5 minutes. Add the broth. Bring to a boil and simmer for about 20 minutes or until the squash is tender. In a blender, purée the sauce until smooth with the mustard. Keep warm.

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