Low protein recipes | Butternut squash sauce

Butternut squash sauce

Number of servings: 8

Serving size: 1/2 cup (125 ml)

In a large pot, heat oil. Saute onion for a few minutes. Add garlic and cook about 30 seconds (it should not become dark). Add the white wine and reduce by half. Add squash and broth. Bring to a boil and cook for about 20-25 minutes, until the squash is tender.
Puree everything (using a blender or a hand blender). Add the cream and season to taste.
Serve over low protein pasta (protein content not included).