Project Description

Serves approximately 6-8

Recipe Ingredients (Topping):

  • 6 cups butternut squash, cubed

  • 4 cups baby lima beans, cooked

  • 28 ounces vegetable broth

  • 2 teaspoons dried sage, crushed

  • 2 teaspoons dried thyme

  • 2 teaspoons dried marjoram

  • Salt and pepper to taste

  • 4 tablespoons butter

    Instructions

    Put butternut squash in saucepan and cover with water. Cook until tender, then drain.

    Put cooked squash, baby limas and broth in blender and blend until smooth.

    Run mixture through sieve to remove bits of skin from the beans.

    Place strained mixture in saucepan and add herbs, butter, salt and pepper. Cook on medium heat until heated through.

    Sprinkle on a little thyme for decoration before you serve.