purée

UK: /ˈpjʊəreɪ/

US: /pjʊˈreɪ, -ˈri/

US: (pyŏŏ rā′, -rē′, pyŏŏr′ā)

WordReference Random House Learner's Dictionary of American English © 2025

pu•rée or pu•ree /pyʊˈreɪ, -ˈri/   n., v., -réed, -rée•ing. 
n. 

1. Food a thick liquid or pulp prepared from cooked vegetables, fruit, etc., passed through a sieve or broken down in a blender or similar device:
   [uncountable] tomato purée.
   [countable] soups and purées.

v. [~ + object]

2. to make a purée of:
   puréed the food.

See -pur-.

WordReference Random House Unabridged Dictionary of American English © 2025

pu•rée  (pyŏŏ rā′, -rē′, pyŏŏr′ā), n., v. -réed, -rée•ing. 
n. 

1. Food a cooked food, esp. a vegetable or fruit, that has been put through a sieve, blender, or the like.
2. Food a soup made with ingredients that have been puréed.

v.t. 

3. to make a purée of.

Also, pu•ree′. 

• French, noun, nominal use of feminine past participle of purer to strain, literally, make pure; see pure
• 1700–10

Collins Concise English Dictionary © HarperCollins Publishers::

purée / ˈpjʊəreɪ/ noun

1. a smooth thick pulp of cooked and sieved fruit, vegetables, meat, or fish

verb ( -rées, -réeing, -réed)

1. (transitive) to make (cooked foods) into a purée

Etymology: 19th Century: from French purer to purify