Butternut Squash And Carrot Puree With Maple Syrup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 onion, chopped
• 3 carrots, peeled, thinly sliced
• 3 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch pieces
• 1 cup fresh orange juice
• 3 tablespoons pure maple syrup

Recipe

• 1 melt 2 tablespoons butter in large pot over medium heat.
• 2 add onion and sauté until just tender, about 8 minutes.
• 3 stir in 1 tablespoon butter. add carrots and sauté until coated with butter, about 1 minute.
• 4 stir in remaining 1 tablespoon butter. add squash and sauté until beginning to soften, about 8 minutes.
• 5 pour orange juice over vegetables. cover and simmer until vegetables are soft, about 25 minutes.
• 6 uncover and simmer until all liquid evaporates, about 5 minutes.
• 7 stir in maple syrup. cool slightly.
• 8 working in batches, puree mixture in processor until smooth. season to taste with salt and pepper.
• 9 transfer to serving bowl.
• 10 (can be made 2 days ahead. cover and refrigerate. stir over medium heat to rewarm.).