Butternut Squash and Apple Puree
Body+Soul, November/December 2005
- 2 apples, peeled, cored and cut into 1/2-inch pieces
- 1/2 cup vegetable broth or water (more if necessary)
- 1/2 teaspoon cinnamon
- 1/2 cup golden and/or black raisins, soaked in boiling water for 5 minutes until plump, then drained
- 4 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
- 1 small onion
- 4 tablespoons butter (1/2 stick)
- Melt butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Add squash, cover, and cook until beginning to soften, about 6 minutes. Add apples and vegetable broth (or water), cover, and simmer until vegetables are soft, about 12 minutes.
- Add cinnamon. Cool slightly. Working in batches, transfer to a food processor and puree until smooth. Add more liquid if too thick. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with raisins.
- Serve warm, or cover and refrigerate without raisins (can be made up to 2 days ahead). Reheat over medium heat and sprinkle with raisins.
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