Butternut Squash & Carrot Puree With Maple Syrup
Created by ForeverMama on January 20, 2019
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #31316
Ingredients
- 1/4 cup butter
- 1 onion, chopped
- 1 squash, butternut (diced)
- 3 carrots, sliced
- 1/2 teaspoon grated orange zest
- 1 cup freshly squeezed orange juice
- Salt and freshly ground black pepper
- 2 to 3 tablespoons maple syrup (pure)
How to Make
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Step 1: In a large pot, melt butter over medium heat. Add onion and saute until soft and just starting to brown, 5 - 6 minutes.
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Step 2: Add squash, carrots, orange juice and 1/2 teaspoon (2 mL) salt and pepper. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender and liquid is reduced to a glaze, about 25 minutes.
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Step 3: Remove from heat and stir in maple syrup to taste and orange zest. Let cool slightly.
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Step 4: Using a food processor, puree vegetables in batches.
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Step 5: Return to pot and heat through, stirring occasionally, over medium-low heat. Taste and adjust seasoning.
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Step 6: If the squash is not sweet enough to your liking, you may adjust it with a bit of brown sugar.
Nutritional Facts
- Serving Size: 1 (250.9 g)
- Calories 607.4
- Total Fat - 58 g
- Saturated Fat - 36.5 g
- Cholesterol - 152.7 mg
- Sodium - 579 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 4.3 g
- Sugars - 16.8 g
- Protein - 2.2 g
- Calcium - 88 mg
- Iron - 0.4 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.1 mg