Ella’s Kitchen Butternut Squash, Broccoli and Courgette Puree
10
10 min
20 min
Ingredients
- 1/2 butternut squash, peeled, deseeded and cubed
- 1 courgette, diced
- 1/2 small head broccoli, cut into small florets
Method
- Place the squash in a saucepan, cover with water and bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
- Add the broccoli + courgette and cook under a medium heat for 7-8 minutes more until everything is soft + tender. Drain.
- Purée the vegetables in a food processor, or use a hand blender, until the mixture is smooth.
- For a super smooth puree, pass it through a sieve after blending.
Original recipe by Ella’s Kitchen.