We grow our own butternuts and often we buy them in bulk, as well. So you’d think we cooked these amazingly nutritious root veggies in all kinds of ways. But in reality, not so much. We do love this Thai Butternut Squash Soup. Occasionally, we’ll stuff and bake them. And they do wind up in our favorite Roasted Winter Veggies. But, more often than not, you’ll find us peeling, boiling and mashing these beauties. Add a touch of butter and a swirl of maple syrup and I honestly don’t know if vegetables can taste any better than this.
- 8 cups peeled and cored butternut squash, cut into 1-inch cubes
- 1 tsp. fine sea salt
- 6 Tbsp. butter, cut into tablespoon-sized pieces
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. maple syrup, local if you can get it
- Place cubed squash into a large Dutch oven or pot filled with water. Add salt. Bring to a boil on high heat. Gently boil for 20 minutes, until the squash is tender.
- Drain in colander. Place butter in the bottom of the bowl to a stand mixer.
- While squash is still hot, pour from colander into the bowl on top of butter. Add salt and pepper. Pour in maple syrup. Let sit for a few moments while the butter melts.
- Mix until squash becomes mashed and smooth, with no lumps. Serve warm.