Butternut Squash Cream

We’ve already seen how to make Pumpkin Spice Cream (yum!). Now, we’ll look at something different but just as flavourful!

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First, you need to chop up the butternut squash, remove the seeds and filaments, toss it with olive oil, salt, pepper and rosemary. You can leave the skin on – it becomes very soft and is good for digestion.

Roast it until it’s soft and mushy. If you’re feeling greedy, add some butter at the end and watch it melt.

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Now heat some olive oil in a non-stick pot and add the cinnamon and chopped onions. I prefer shallots or red onion, but I only had the normal white one so that’s what I used.

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When the onion becomes translucent, add the butternut squash and lower the heat.

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After about 3 minutes (stir so it doesn’t stick/burn), pour in your broth and wait for it to start bubbling

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Taste for seasoning and blend it reeeeally well…

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et voila! Done. 🙂 Add the topping and enjoy this heart-warming dish with a glass of red wine. And watch Orphan Black. I promise that it’s worth it!

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Easy, huh?

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