Carrot and Squash Puree

Name: Carrot and Squash Puree
Yield: 6 portions
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 large onion, chopped; 3 yellow summer squash, cut into ½-inch-thick slices; 1 teaspoon dried thyme leaves; 1 teaspoon ground ginger; 1 teaspoon ground coriander; Salt, to taste; ¼ cup snipped fresh chives; 2 cups water; 2 homemade chicken bouillon cubes; 10 carrots, peeled and cut into ½-inch-thick slices

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Yellow squash lighten this carrot purée in texture and flavor. Ginger and chives add the pizzazz!

Ingredients

2 cups water
2 homemade chicken bouillon cubes
10 carrots</

Sauce
Gluten-free

Method

Bring the water to a boil in a large saucepan. Add the bouillon cubes, and stir until they have dissolved. Then add the carrots and additional water to cover. Bring to a boil again, reduce the heat, and cover. Simmer for 25 minutes. Drain the carrots, reserving the cooking liquid.
Melt the butter in a large saucepan. Add the onion and squash, and cook over medi