roasted butternut squash turnip and sweet potato puree

Ingredients

• 1 medium sized butternut squash, peeled, seeded and cut into chunks
• 2-3 small white turnips, peeled and cut into quarters
• 3 medium sized sweet potatos, peeled and cut into chunks
• 3 cloves garlic, skin on
• 3 sprigs eash fresh rosemary, thyme and sage, tied together with butcher's twine
• 3/4 cup heavy cream
• 3-4 tablespoons olive oil
• 4 tablespoons unsalted butter at room temperature
• 1 scant tablespoons kosher salt

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