This light and sweet puree pairs really nicely with a slightly spicy piece if chicken.  If you need inspiration check out my Creole Chicken Recipe.
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Ingredients
- 1 medium butternut squash, peeled, seeded and cubed
- 3 medium parsnips, peeled and cubed
- 4 large carrots, peeled and sliced
- 1 medium yellow onion, chopped coarsely
- half 1 head of roasted garlic
- 2 tbsp butter or ghee (clarified butter),
- 1 cup vegetable broth, I used Pacific Foods, it is gluten-free and yeast-free
- 2/3 cup coconut cream fat part of the coconut milk
- 1 cup fresh chives, chopped finely
- salt & pepper to taste
Servings: people
Instructions
- In a large pot, on medium heat, melt your 2 tbsp of butter and allow to bubble. Stir chopped onion in and allow to become translucent.
- Add all chopped veggies to the pot and stir around for a couple minutes.
- Add vegetable broth and cover. Allow to simmer for about 30 minutes or until veggies are soft.
- At this point you can either throw everything into a large food processor or you can use an immersion blender.
- Blend until smooth. Add roasted garlic, coconut cream and fresh chives. Season to taste. Set aside and keep warm.
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