- 1 butternut squash, diced
- 1 medium onion, diced
- 2-3 cloves of garlic, finely chopped
- 2 tbsp butter
- 3 cups chicken or vegetable stock
- 1/4 cup orange juice
- 1/2 tsp ground ginger
- salt & pepper
Add in squash, onion and garlic. Sprinkle in a little salt to help the vegetables sweat a little. Sauté for 10 minutes, stirring often.
Add stock, juice, ginger and freshly ground pepper. Simmer for 20 minutes or until squash is tender.
To prevent the puree from splattering, let the heat escape by keeping the hole at the top of your processor or blender clear.