Healthy, Foolproof and Vegan Thanksgiving Squash Potato Puree that’s sure to satisfy your guests

Can you believe it? Thanksgiving is almost upon us…which also means it’s not far until Christmas… argg! Where has the year gone?? I really have no idea. I like the Theory of a fellow blogger, Sabine, over at, who commented on one of my posts, that if the year passes so fast, we must be having fun! I like that. We must be having a good time.

And even if you have a bad day, there are things that can cheer you up..and make you warm inside. Like a wonderful warm soup. Or a Squash Potato Puree:-) That’s healthy and oh so good!

foolproof healthy Thanksgiving Squash Potato Puree.jpg

You can totally have this before or after Thanksgiving. And of course on Thanksgiving. The recipe is very simple, totally foolproof, but the cooking process does take a bit. So it’s perfect for when you are cooking and baking everything at the same time;-) or if you want to get some work done or workout while it’s cooking!

This is also a perfect recipe for making ahead of time. The flavors can develop when you don’t eat it immediatley, but do eat it in the next couple of days and cool it meanwhile.

This is a twist (totally Thanksgiving inspired!) on the regular potato puree. My own original recipe, super special, just for you to wow your guests! And satisfy them…gosh this is very satisfying..

But now let’s get to making this! Enjoy!

thanksgiving squash potato puree recipe.png

What you’ll need

  • 1 (butternut) squash
  • 3 carrots
  • 600 grams potatoes
  • 2 onions
  • 1 clove of garlic
  • salt, pepper, ground clove
  • 2 tbsp vegetable oil


In a large pot heat up the vegetable oil, while cutting the onions and the garlic. Try not to cry too much;-) Add the Onions before the garlic, since garlic can burn quickly. Skim and then cut the squash, carrots and potatoes into small cubes or whatever shape you find the easiest, it really doesn’t matter.

Pour some water into the pot.

Now put the potato pieces in there as well and let it cook for 5 minutes, before adding the squash. Season with salt, pepper and a tiny bit of ground clove (really not much!).

The carrots have the shortest cooking time, so add them 10 minutes after the squash. Don’t forget to stir occasionally and add more water if you need it.

Let everything cook (maybe another 10 minutes) until you can cut through the vegetable pieces like through butter. Then take a mixing wand and mix away. Let everything simmer a few minutes so the flavors combine and your done!


Now all there’s left to do is transfer the puree into a festive bowl and wait for your Thanksgiving guests….or eat everything yourself;-) Totally justified as well!


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Hey there beautiful people of the internet! I am a young student studying Biochemistry in Germany and blogging as I travel the world in my free time. I have a passion for all things travel, fitness, books and getting to know the lives of people from all over the world. I blog mostly about my travels, honestly and openly sharing my experiences. Sometimes I sprinkle a little bit of Fitness content in there as well, as I am also a certified personal trainer. So come join me in the ride that is this weird and crazy thing called life. I'm happy to have you here :) XO Little Sunshine

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