Butternut Squash Purée with Sage Brown Butter

Recipe by Executive Chef, Alexis Aquino

Ingredients

  • 1 whole Butternut Squash, medium dice

  • 1 Leek, medium slice

  • 1 Large Carrot, medium dice

  • 32 oz Chicken Broth

  • 6 tbl Butter

  • 5 leaves fresh Sage

  • Sauce Pan

  • Blender or Emersion Blender

Utensils

  • Peeler

  • Chef's Knife

  • Cutting Board

  • Large Soup Pot

  • Strainer

  • Soup Cup/Bowls

Cooking Instructions

  1. Cut butternut squash in half and scoop out the seeds.

  2. Cut the squash again into quarters and then cut the flesh away from the skin.

  3. Chop the squash into 2-inch chunks and place into large soup pot.

  4. Cut leeks into 1-inch circles (cutting the leek up until it begins to turn dark green) and place in pot with squash.

  5. Peel the carrots and cut into 1-inch rounds then place in pot with squash and leeks.

  6. Pour chicken broth over veggies, place pot on a medium-low flame and cook covered for about 30 minutes.

  7. When the veggies are all soft enough to easily stick a knife through, remove the pot from the stove and place on a pot-holder.

  8. Place the sage leaves in a bowl. In a small pot, melt butter on medium-high heat and allow to boil. The butter will crackle loudly, when the crackling subsides, the cooked butter is fragrant and begins to turn brown in the pot, pour the butter onto the sage leaves.

  9. Pour the browned butter through a strainer into the soup pot.

  10. Using the emersion blender, place it in the pot and blend until puréed, OR put all of the pots contents into a blender and purée.

Vegan Alternative: use Veggie Broth instead of Chicken Broth and switch out Butter for Vegan Butter.