Butternut Squash Purée

A no-fuss base ingredient to add to your soups and more!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 cups
Author Julie Wampler


  • 1 large whole butternut squash
  • Salt, to taste
  • 1 cup of water plus more for blending


  • Preheat oven to 350 degrees.
  • Carefully cut your butternut squash in half, lengthwise. If you can't do it, I did it short-ways and ended up having 4 butternut squash halves (or I guess quarters).
  • Clean out the seeds and membrane.
  • Put the 4 butternut squash pieces flesh side down on a large jelly roll baking sheet.
  • Pour 1 cup of water into the pan.
  • Gently place baking sheet into oven and bake for 45 minutes.
  • Let cool for 10 minutes before scraping out the (now) soft flesh and placing into a food processor or blender.
  • Blend the butternut squash together and add some salt. If it gets too thick to blend, you can add a bit of water to get it going.
  • Store in airtight container for up to 3 days in the fridge.