This is seriously one of my favorite recipes. If you like butternut squash at all then you’ll love this. I like to use it as a sauce over basically any Holiday type meal. It’s delicious over mashed potatoes, stuffing, and with any bread. It’s also amazing as it’s plain old self.
INGREDIENTS
6 C. Vegetable Broth (I like to use vegetable bullion)
1 Large Butternut Squash
1 C. Carrots (chopped)
3/4 C. Celery (chopped)
1/2 tsp Salt (optional)
1/4 tsp Nutmeg
1/8 tsp Paprika
1/2 C. Onions (chopped)
2 Tbs Olive Oil
1 Bay Leaf
DIRECTIONS
Preheat oven to 350 degrees. Cut the butternut squash in half length wise and remove the seeds. Place face down on a cookie sheet and bake for 45-60 minutes until it pokes through easily with a fork. Sauté olive oil, celery, and onions until they start to caramelize. Add the vegetable broth, paprika, nutmeg, the bay leaf, and salt. Bring to a boil then let sit. Scoop out the butternut squash into the pot then cover with a lid and simmer for 45 minutes. Remove the bay leaf. Blend in divided amounts until all of it is smooth. Enjoy!
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