Butternut Squash and Carrot Puree


1 small butternut squash, ends removed and quartered

2 medium carrots, peeled and halved crosswise

1/2 tsp Himalayan sea salt

1/4 tsp ground black pepper

2 Tbsp ghee, melted

2 Tbsp coconut oil, melted

Method: Place butternut squash and carrots in pressure cooker. Cook, according to manufacturer’s directions, until soft (approximately 12 minutes on medium pressure setting).

Let sit until cool enough to handle.

Using spoon, first scrape squash seeds into trash, then scrape flesh into a deep bowl. Discard skin.

Add cooked carrots to squash in bowl. Pour melted ghee and coconut oil over the top. Add salt and pepper. Using stick blender, puree until smooth.

NB: If you do not have a stick blender, you could simply use a potato masher and mash until smooth.

Serves 4.