Move over butter and mayo, there’s a new kid in town…
2 c (peeled), coarsely chopped carrots or peeled, coarsely chopped winter squash
2 c peeled, coarsely chopped onions or leeks
2 bay leaves
1 t extra-virgin olive oil
1/2 t salt
1. Put all ingredients in a soup pot or Dutch oven. Add water to cover by an inch. Bring to the boil, then reduce heat to a simmer. Cook, stirring frequently, until carrots are tender, 20 to 25 minutes (this will depend on the size of the carrot pieces). Drain, reserving liquid for another use. Remove bay leaves. Allow mixture to cool.
2. Once cooled, put carrots and onions in a food processor. Process until smooth. Cover and refrigerate.