1 onion, chopped

2 cloves garlic, chopped

3 tablespoons (45 ml) butter

6 cups (1.5 litres) cubed butternut squash

1 cup (250 ml) chicken broth

Salt and pepper

In a large saucepan, soften the onion and garlic in the butter over medium heat. Add the squash, reduce the heat to medium-low and cook until the squash starts to brown, about 5 minutes. Add the broth. Cover and simmer until the squash is tender, about 20 minutes.

In a food processor, purée the squash until smooth. Season with salt and pepper. Keep warm.

In Recipes-list.com we have selected the most viewed recipes from category - Veal . Enjoy the best recipes specially selected for you! Veal Medallions with Coffee-Cognac Sauce and Squash Purée is the right choice that will satisfy all your claims.