Ingredients Needed for Butternut Squash and Carrot Puree
12 ounces butternut squash, diced
2 carrots, sliced
3 tablespoons sweet corn
How to Cook Butternut Squash and Carrot Puree
- Add the diced squash and carrots to a saucepan over medium heat.
- Pour 3/4 to 1 cup of water over them and cover with the lid.
- Cook for 15-20 minutes.
- Add the sweet corn, stir it in, then remove from heat.
- Transfer the cooked veggies to a measuring cup and puree them using a hand blender.