Butternut Squash and Carrot Puree







A recipe allowed in a / / / / / diet.

This no brainer mildly sweet puree can be your next vegan main course, or your next side-dish if you so desire. You can let your creativity run wild when serving it, or you can choose to be a minimalist. We tried both and both work.

Nutritional Chart

Calories: 121 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 3 g
  • 1 g
  • 31 g

Ingredients Needed for Butternut Squash and Carrot Puree

12 ounces butternut squash, diced
2 carrots, sliced
3 tablespoons sweet corn

How to Make Butternut Squash and Carrot Puree

  1. Add the diced squash and carrots to a saucepan over medium heat.
  2. Pour 3/4 to 1 cup of water over them and cover with the lid.
  3. Cook for 15-20 minutes.
  4. Add the sweet corn, stir it in, then remove from heat.
  5. Transfer the cooked veggies to a measuring cup and puree them using a hand blender.

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