Winter Squash Puree

• 1 lb orange squash, peeled and cubed peeled and cubed or 1 lb yellow squash, peeled and cubed
• 2 garlic cloves, pressed
• 23 cup chicken stock
• 4 tablespoons heavy cream
• 2 teaspoons butter

1. In a saucepan over medium heat, bring the squash, garlic, and chicken stock to a simmer.
2. Cover and cook for 10-14 minutes, until the squash is tender.
3. Using a food processor, puree the garlic-squash mixture with the cream and butter.
4. Serve hot.

orange squash, garlic, chicken stock, heavy cream, butter

Taken from www.food.com/recipe/winter-squash-puree-273674 (may not work)