Keto Creamy Butternut Squash Pasta Sauce
How to Make It
Step 1
Empty a bag of frozen, cubed butternut squash into a large saucepan. Add the first amount of chicken broth, cover the pot with a lid, and bring the ingredients to a boil. Reduce the heat down to a simmer and let the butternut squash cook until it’s soft enough to mash with a fork. Note that the squash will have absorbed most of the broth. You may also make the recipe with fresh, in-season butternut squash, but using frozen vegetables has the same nutritional values and they’re already prepared for you.
Step 2
Take the pot off the stove, and add the second amount of chicken broth. Use a hand blender or immersion blender to blend the squash and broth together into a smooth puree. Next, blend the heavy cream into the mixture until a smooth sauce is formed. You can also blend the sauce together in a blender. Return the pot to your stove, cover with a lid, and heat it until the sauce is bubbling.
Step 3
Reduce the heat enough so your sauce doesn’t splatter out of the pot. Season the sauce with salt, pepper, onion powder, garlic powder, thyme, and chopped basil. Stir butter into the sauce, and cover it with the lid again. Let the sauce bubble until the butter melts and you can stir it together into a velvety-smooth mixture. Let the sauce cool for a few minutes before serving.
Ingredients
- Squash Butternut Frozen Unprepared – 10 oz
- Chicken broth – 0.5 cup
- Chicken broth – 0.5 cup
- Cream Heavy Whipping – 3 tbsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.13 tsp
- Thyme, dried – 0.13 tsp
- Basil – 3 leaf
- Butter, unsalted – 1 tbsp