Place the Brussels sprouts in a saucepan and cover with 4 inches of water.

Bring to a boil, reduce heat to medium, and cook for 10 minutes uncovered.

Drain Brussels sprouts, reserving the liquid; set the liquid aside.

Place Brussels sprouts and remaining ingredients in a blender.

Puree until smooth.

If too thick, add some of the reserved liquid until desired consistency is obtained.

Serve warm.