Ingredients:

  • 2 medium butternut squash (about 2 to 2.5 pounds / 900g to 1.1kg)
  • 2 tablespoons unsalted butter or olive oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg or cinnamon (optional, for warmth)
  • 1 cup vegetable or chicken broth (more for desired consistency)
  • 1 tablespoon maple syrup or honey (optional, for added sweetness)

Instructions:

  1. Preheat the oven to 400°F (200°C) if roasting.
  2. Halve the squash lengthwise, scoop out the seeds, and peel.
  3. For steaming: Place in a large pot with a little water, cover, and steam for about 20 minutes until tender.
  4. For roasting: Place cut side down on a baking sheet and roast for 30-35 minutes until soft.
  5. Allow cooling slightly, then scoop the flesh into a blender or food processor.
  6. Add butter/oil, salt, pepper, nutmeg/cinnamon (if using), and broth.
  7. Blend until smooth and creamy, adjusting consistency with extra broth if necessary.
  8. Taste and adjust seasoning as needed.
  9. Optionally, swirl in maple syrup/honey for sweetness.
  10. Serve warm as a side dish or as a base for other dishes.