4 cups winter squash (butternut, acorn, delicata), peeled, deseeded, and sliced thinly
2 cups whole milk
4 tbsp unsalted butter
Sea salt, to taste
In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender.
Drain off the milk using a strainer and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days