Butternut Squash & Apple Soup
Yep, it's still January. Still soup weather. Here is one of my new favorite soup recipes. Both of the girls loved it and my husband practically inhaled it. Granted when I asked him if he liked it more than my usual version he said "I didn't notice it was different?" Okay well at least he liked it.
Butternut Squash & Apple Soup - 9 months+
Ingredients:
1 large Butternut Squash
1 large Butternut Squash
Coconut Oil (to coat the pan)
1/4 of a medium Yellow Onion, chopped
1 clove Garlic, minced
2 Apples, pealed & chopped
1 Cinnamon Stick
1/2 tsp Nutmeg
1/2 tsp Turmeric
1-2 tbsp Fresh Rosemary, chopped
3-4 cups Chicken Stock or Veggie Stock
Salt & Pepper to taste
Heat oven to 400 degrees (f). Cut the squash lengthwise and scoop out the seeds (an ice scream scoop works great for this). Place face down on lightly oiled baking sheets (to prevent sticking). Roast squash for 30-45 minutes. Allow to cool and begin the rest of the recipe. Heat oil in a large saucepan or small stockpot over medium heat. Add the onions, garlic, apple and sauté for a few minutes. Add the cinnamon stick, nutmeg, turmeric and rosemary and cook a few minutes for stirring gently a few times. Add the stock and allow to cook for 5-10 minutes while you scoop the roasted squash from the skin (remember that ice scream scoop? comes in handy here too). Add the squash to the pan and cover. Allow to simmer for 10 minutes. Remove the cinnamon stick. Purée the soup in a food processor or blender till smooth and return to the pan. Simmer for an additional 5 minutes. Add salt and pepper to taste (omit salt for children under age 1) Serve warm. Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
1/4 of a medium Yellow Onion, chopped
1 clove Garlic, minced
2 Apples, pealed & chopped
1 Cinnamon Stick
1/2 tsp Nutmeg
1/2 tsp Turmeric
1-2 tbsp Fresh Rosemary, chopped
3-4 cups Chicken Stock or Veggie Stock
Salt & Pepper to taste
Heat oven to 400 degrees (f). Cut the squash lengthwise and scoop out the seeds (an ice scream scoop works great for this). Place face down on lightly oiled baking sheets (to prevent sticking). Roast squash for 30-45 minutes. Allow to cool and begin the rest of the recipe. Heat oil in a large saucepan or small stockpot over medium heat. Add the onions, garlic, apple and sauté for a few minutes. Add the cinnamon stick, nutmeg, turmeric and rosemary and cook a few minutes for stirring gently a few times. Add the stock and allow to cook for 5-10 minutes while you scoop the roasted squash from the skin (remember that ice scream scoop? comes in handy here too). Add the squash to the pan and cover. Allow to simmer for 10 minutes. Remove the cinnamon stick. Purée the soup in a food processor or blender till smooth and return to the pan. Simmer for an additional 5 minutes. Add salt and pepper to taste (omit salt for children under age 1) Serve warm. Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
This recipe is dairy-free and gluten-free (and vegan if you use veggie stock).
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