1 pound (3 medium) summer squash or zucchini,  unpeeled and cut into 1-inch chunks

Bring 3 cups of water to boil in a pot with a steamer insert or use a collapsible basket. Reduce the heat to a brisk simmer, add the squash. Make sure water does not touch the squash. Steam for 8-10 minutes, or until tender when pierced with a fork.

Transfer the squash pieces to a blender and purée until smooth, adding some of the steaming liquid to thin the consistency if needed.

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