Butternut Squash and Carrot Puree with Maple Syrup

• 4 tablespoons (1/2 stick) butter
• 1 onion, chopped
• 3 carrots, peeled, thinly sliced
• 1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
• 1 cup fresh orange juice
• 3 tablespoons pure maple syrup

1. Melt 2 tablespoons butter in large pot over medium heat.
2. Add onion and saute until just tender, about 8 minutes.
3. Stir in 1 tablespoon butter.
4. Add carrots and saute until coated with butter, about 1 minute.
5. Stir in remaining 1 tablespoon butter.
6. Add squash and saute until beginning to soften, about 8 minutes.
7. Pour orange juice over vegetables.
8. Cover and simmer until vegetables are soft, about 25 minutes.
9. Uncover and simmer until all liquid evaporates, about 5 minutes.
10. Stir in maple syrup.
11. Cool slightly.
12. Working in batches, puree mixture in processor until smooth.
13. Season to taste with salt and pepper.
14. Transfer to serving bowl.
15. (Can be made 2 days ahead.
16. Cover and refrigerate.
17. Stir over medium heat to rewarm.)

butter, onion, carrots, butternut, orange juice, maple syrup

Taken from www.epicurious.com/recipes/food/views/butternut-squash-and-carrot-puree-with-maple-syrup-105811 (may not work)