- 1 large butternut squash
Peel and cut the squash into about one-inch cubes, scooping out and discarding the seeds. Place the squash in a cooking pot and cover with water. Bring to a boil over high heat; cover and reduce heat to medium-low. Simmer for about 45 minutes until tender (ready when a fork will easily pierce a cube).
Drain the squash and puree in a food processor or return drained squash to pot and puree with a hand blender.