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15 minutes
45 minutes
60 minutes
- 1 large butternut squash, halved and seeded
- 2 cups chicken stock
- salt and ground black pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C) and place the butternut squash on a baking sheet, skin-side down.
- Roast in the preheated oven for 45 minutes to 1 hour until tender and slightly browned. Allow to cool until easy to handle.
- Transfer the flesh to a food processor and blend until smooth. Gradually add the stock, 1/4 cup at a time, while still blending, until reaching the desired consistency. Season the puree with salt and pepper to taste.
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