Steam butternut squash. I do this in a large pot with 1" of water and a steamer basket (squash goes in the basket). Then cover with a lid and steam until fork tender (about 13-15 minutes). Alternatively, you can do this in the microwave or without the steamer basket in a heavy bottom pot. Strain the squash, discard any liquid, and wipe out the pot with a paper towel to clean.
For savory: Return the pot to medium heat, and melt the butter. Add the garlic and fresh herbs. Saute until fragrant. Remove from heat and add the steamed squash, salt, and cream cheese. Use an immersion blender or place everything together in a blender until completely smooth and well combined. You may need to add a few tablespoons of liquid to the blender, broth, heavy cream, or water will work.For sweet: Combine butter, cream cheese salt, brown sugar, cinnamon, nutmeg, and steamed squash in a blender, or return it to the pot and use an immersion blender to combine until the squash is completely smooth and the ingredients have combined. Again, you may need to add a few tablespoons of liquid to the blender, heavy cream or water will work.
Taste and adjust the seasoning to your liking. Serve warm, and enjoy!
Nutritional information is based on the savory variation: